- ¾ cup shelled hazelnuts
- ¼ cup dry bread crumbs
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 eggs, beaten
- 1 cup flour
- 1 teaspoon cayenne pepper
- Salt to taste
- 1 ¼ pound fresh sturgeon, mahi-mahi, red snapper or monkfish, sliced into eight equal-size scaloppine, about 1/2-inch thick
- 1 tablespoon butter or vegetable oil
- Red pepper relish (recipe follows)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
493 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 33 grams protein; 178 milligrams cholesterol; 162 milligrams sodium
- Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted. Do not allow them to burn.
- Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins. Chop them fairly fine in a food processor or by hand. Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
- Place the eggs in a bowl.
- Combine flour, pepper and salt and spread on another plate.
- Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off. Press the fish into the crumbs. Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
- To cook, heat the butter in a large, nonstick skillet. Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side. If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest. It should not be necessary to add additional butter or oil.
- Serve at once with red pepper relish on the side.