Recipe Index


Home Page
Return to
Newsletter Archives
Return to Almond Recipes


Filet of Sole with Sherry and Almonds

1/2 c. butter
2/3 c. slivered blanched almonds
1/4 c. sherry
1/4 c. lemon juice
1 Tbsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lb. fillet of sole or flounder

Preheat oven to 325 degrees. In skillet or wok add butter and sauté almonds until very lightly toasted. Remove almonds with slotted spoon and set aside. Put sherry, lemon juice, dill, salt and pepper in pan or wok and stir to blend. Place fish in sauce, spoon mixture over fish. Reduce heat to 225 degrees. Cover and poach 6 to 7 minutes until fish flakes. After 3 minutes, spoon more sauce over and add almonds. 

Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]

Mr. Food eCookbook          

                           Chili's Free Chips and Queso