Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The topping would also make a fine accompaniment for grilled or sautéed chicken breasts.
Cooking Light APRIL 2009
1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.
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Tuna Scaloppine with Onion, Mint, and Almond Topping recipe
