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| 3 x ca. 450 g | Boneless, skinless grouper fillet, or substitute snapper or orange roughy |
| 1/2 Tasse | Unpeeled slivered almonds |
| 1/2 Teelöffel | allspice |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper freshly ground |
| 1/2 Teelöffel | cayenne pepper |
| 2 Teelöffel | ground cumin |
| 1 1/2 Teelöffel | paprika |
| 1/4 Tasse | olive oil |
| 1/2 klein | Bunch flatleaf parsley, , coarse stems removed |
| | Lemon wedges for garnish |
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Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cumin, and paprika. Pulse until finely ground, but do not overprocess or the nuts can become oily. In a shallow baking dish, spread out the nutspice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
In a large heavy skillet, heat the olive oil over mediumhigh heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.
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