Pan Fried Almond Crusted Fish with Lemon Butter Sauce

This is a recipe sent to me by the wife of a friend in the Navy.  Haven't tried it yet, but it sounds really good!  He is in Iraq right now ( go figure, submariner in the desert.... only in America....)  Say a prayer for him to stay safe!  I think he has about 6 months to go till he can come home to his family...

Enjoy!

Ingredients:

2 lbs. of white fish (flounder, cod, tilapia, etc.)

Lemon Butter Sauce

1 cup dry white wine

½ cup lemon juice

2 T. minced garlic

1 T. minced shallot

1 t. salt

¼ t. black pepper

1 dash Worcestershire sauce

1 dash hot pepper sauce

½ cup heavy cream

6 T. butter, room temperature

Fish Spice Blend

½ tsp. paprika

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. onion powder

¼ tsp. cayenne pepper

¼ tsp. dried oregano

¼ tsp. dried thyme

¼ cup almonds or pecans (finely ground in blender or processor)

¾ cup breadcrumbs

¼ cup buttermilk

Method:

Heat a large skillet over high heat.  Add the wine lemon juice, garlic and shallots; cook for 3 minutes.  Stir in the salt, pepper, Worcestershire and hot sauce; simmer until the mixture is somewhat syrupy, about 3 minutes.  Stir in the cream and cook for 1 minute.  Over low heat, whisk in the butter, a few pats at a time and continue whisking until all butter is incorporated.  Mix fish spice blend together except for the buttermilk.  Rinse fish and place in a shallow dish; pour buttermilk over fish.  Remove fillets from the buttermilk and dredge in the fish spice blend, coating all sides.  In a large sauté pan, heat olive oil and pan-fry for about 4 minutes on each side.  Drizzle lemon butter sauce over the fish and garnish with fresh parsley.  Serve with steamed vegetables and a glass of white wine.