Black Grouper Almondine

By Chef Ismael Barajas

INGREDIENTS
8- to 10-ounce filet fresh Black Grouper
3 ounces unsalted butter
Flour
1 Egg
Juice from 1/2 lemon
3 tablespoons brown sugar
1 ounce Amaretto almond liqueur
1/2 cup chopped almonds

METHOD
Heat butter in skillet, prepare egg wash and dredge fish in flour, egg and flour again. Press almonds lightly into filet. Add lemon juice and saute in butter for 3-4 minutes per side until golden brown. Remove fish from pan to plate. Add brown sugar to pan and stir until melted smooth. Add amaretto and cook off the alcohol. Pour over your plated filet and sprinkle with fresh parsley. Simple, sweet and bursting with flavor, it complements the clean, fresh flaky taste of local grouper.

CHEF ISMAEL BARAJAS
Chef Ismael Barajas has called Sharkey’s home for more than 22 years. From awesome breakfast specialties to creative lunch and dinner specials he covers all the favorites for the locals and tourists alike, from home cooking to fresh seasonal seafood entrees. Bring your own catch from your fishing trip for awesome family-style platters. With the laid back Keyzy Vibe at Sharkey’s, Ismael and crew prepare fresh quality meals at affordable prices every day.