Melt the butter in a cast-iron skillet and heat it until it turns slightly brown. Add the almonds and cook for 1-1/2 minutes shaking the skillet as you go. Remove the skillet from the heat. Add the lemon juice and pepper, stirring with a wooden spoon. Put the skillet back on the heat for 1 minute. Serve the sauce hot over the fish. These measures will be enough for 4 small whole fish or fillets.
Wine Pairing(s)
Rojo Mojo Shiraz
Murviedro Crianza Tinto
El Coto Crianza
Adegas Valminor Albarino 'O Rosal'
Emilio Moro Malleolus de Sancho Martin
Aresan Red
Torres 'Atrium' Merlot
Ramon Cardova
Torres Celeste
Arzuaga Navarro La Planta
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