Serves two
1/2 cup flour
pinch of salt and pepper
2 8-ounce striper fillets
1 egg, beaten
2 tablespoons olive oil
2 tablespoons olive oil or butter, melted
1/2 clove garlic, minced
1/4 cup finely sliced onions
1/3 cup sliced almonds
2 tablespoons chopped parsley
1/4 cup chicken stock
pinch freshly cracked black pepper
2 tablespoons white wine or water

Mix the flour with salt and pepper. Dredge the fillets in the egg and flour. Place in the olive oil/butter blend in a heavy, large sauté pan and cook over medium heat. Remove the fillets when they turn flaky and place on serving plate. Into the same pan, add the garlic and onions; sauté over medium heat for 2 minutes. Add the almonds and parsley and cook for 1 minute. Add the chicken stock, cracked black pepper, and the white wine, and continue cooking until the liquid is reduced by one-half. Spoon the almondine mixture over each fillet and serve.

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