Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FORMATTED BY LISA CRAWFORD----------------------
1 lb Yellowtail filets
4 tb All-purpose flour
3 Eggs
4 oz Sliced almonds (1c)
1/2 c Peanut oil for frying

---------------------------SAUCE--------------------------------
4 tb Butter
1/2 ts Dark brown sugar
2 oz Amaretto (almond flavored
-liqueur)

Cook fish: Lightly dust the filets with flour. In a shallow dish,
beat eggs well. Spread almonds evenly in another similar dish. Heat
oil in a medium-size skillet over medium high heat. Dredge filets in
egg wash, place on almonds and turn to coat both sides. Immediately
place filets in preheated skillet and cook for 3 minutes. Turn filets
over and cook 2 more minutes, or until done. Coating should be
golden brown but not burned, Remove filets from skillet and cover to
keep warm. Make sauce: In a small saucepan, mel the butter over
medium high heatWhen butter is bubbly and slightly brown, add brown
sugar and stir until blended. Reduce heat and add amaretto. Stir and
cook 3 minutes, until sauce is thick. Pour over filets.

Nutritional info per serving: 795 cal; 52g pro, 26g carb, 51g
fat(57%), 3.8g fiber, 254mg chol, 282mg sodium

Source: Sundowners Restauranrt, Key Largo, Fl Cook's Corner, Miami
Herald, 11/2/95

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