Mullet Amandine



6 servings

Recipe from

Oxmoor House


1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon paprika
2 pounds mullet fillets, cut into serving-size pieces
1/4 cup butter or margarine, divided
1/2 cup sliced almonds
2 tablespoons lemon juice
5 drops hot sauce
1 tablespoon chopped fresh parsley
Fresh parsley sprigs


Combine flour, seasoned salt, and paprika; mix well. Dredge fish in flour mixture; place in a single layer, skin side down, in a well-greased 15- x 10- x 1-inch jellyroll pan. Melt 2 tablespoons butter, and brush over fish. Broil 4 inches from heating element 10 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; set aside, and keep warm.

Sauté almonds in remaining butter in a small skillet until golden brown. Remove from heat; stir in remaining ingredients except parsley sprigs. Pour almond sauce over fish. Garnish with fresh parsley sprigs; serve immediately.