Print This Recipe Written by Chacha on Apr 2nd, 2013 in Almonds, Catfish, Fish, Lemon, Nuts, Recipe, Sole, Swai, Tilapia | No Comments

Servings: 3


  • 3 white fish fillets such as sole, catfish, tilapia, swai, or any white-fleshed fish fillets
  • All-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1 cup small fresh white grape, washed
  • ¼ cup sliced almonds, toasted
  • 1/2 lemon, juiced
  • ½ lemon, thinly sliced, for garnish
  • Freshly chopped flat-leaf Italian parsley, for garnish, optional


Heat butter and olive oil in a skillet large enough to hold the fish fillets over medium-high heat.

Pat-dry fish with paper towels. Season well with salt and pepper. Dredge the fish fillets in the flour mixture and put IMMEDIATELY in the hot butter-oil. (Note: Only flour the fillets that you are working with in that batch. Premature flouring will result in doughy, gritty, and mealy fish rather than crispy.)

Place fillets in the skillet. Cook until golden brown on both sides, turning once, 4 to 5 minutes per side. Do not overcook. Carefully remove the fillets to a serving dish and keep warm under a tent of aluminum foil.

Add the grapes to the skillet. Sauté for 2 minutes. Add the toasted almonds. Remove from heat.

Sprinkle lemon juice over the fish fillets. Top the fillets with the grapes-almonds mixture. Sprinkle with parsley. Serve immediately with the lemon slices.

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