Pickerel In Almond Butter Sauce

1. 1

   Cut fillets into 6 serving pieces.

2. 2

   Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).

3. 3

   Heat 1/4 inch salad oil in large skillet.

4. 4

   Add fillets.

5. 5

   Saute quickly on both sides until lightly browned; do not over cook.

6. 6

   Place fish on a heated platter.

7. 7

   Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.

8. 8

   Remove from heat and add parsley and lemon juice.

9. 9

   Pour over fillets.

10. 10

    Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.