3 pounds Boneless –skinless grouper fillet
1/2 cup Unpeeled slivered almonds
1/2 teaspoon Allspice
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Cayenne pepper
2 teaspoons Ground cumin
1 1/2 teaspoons Paprika
1/4 cup Olive oil
1/2 small bunc Flat-leaf parsley –coarse stems removed
Lemon wedges –for garnish

Rinse the fillets and pat them dry with paper towels. Check the
fish for bones and remove with tweezers, if necessary. In a food
processor, combine the almonds, allspice, salt, pepper, cayenne,
cumin, and paprika. Pulse until finely ground, but do not overprocess
or the nuts can become oily. In a shallow baking dish, spread out the
nut-spice mixture. Dredge the fillets in the mixture, one at a time,
shaking off the excess. In a large heavy skillet, heat the olive oil
over medium-high heat. Fry the fillets for about 3 minutes on each
side, until light brown. With a slotted spatula, remove the fish to a
warm platter or individual serving plates and scatter with the parsley
sprigs. Serve with wedges of lemon.