ingredients

  • 1/2 kilo Lapu-lapu fillet , sliced into 4 pcs
  • 1/2 cup Slivered almonds
  • 1/4 cup Fine bread crumbs
  • Salt and pepper to taste
  • 1 Egg beaten
  • 4 Tbsps Vegetable oil
  • 2 Tbsps Butter
  • ingredients for the mushroom-asparagus medley:
  • 1 bunch Fresh asparagus ends cut off
  • 1 Tbsp Butter
  • 6-10 Fresh button mushrooms halved or sliced
  • Salt and pepper to taste
  • ingredients for the parmesan cream sauce:
  • 1 Tbsp Butter
  • 6-8 drops Worcestershire sauce
  • 6 Tbsps All-purpose cream
  • 1 Tbsp Grated parmesan cheese

steps

  1. Pat fish dry with paper towels. Season with salt and pepper and set aside.
  2. Meanwhile, grind the almonds together with the bread crumbs. Place bread crumb- almond mixture on a plate.
  3. In another bowl, beat egg. Dip fillet in egg then press only 1 side of the fish on the almond-bread crumb mixture till properly coated.
  4. Heat cooking oil in a frying pan. Pan fry fish, bread crumb side down. Invert to cook the other side.

procedure for mushroom-asparagus medley:

  1. Blanch asparagus in boiling, salted water for about 10-15 seconds.  Remove cooked asparagus to a bowl of iced water to stop cooking.  Drain and set aside.
  2. Heat butter in a frying pan. Sauté fresh mushrooms until they change color.  Toss in cooked asparagus.  Lightly season veggies with salt and pepper.

procedure for parmesan cream sauce:

  1. In a pan, melt butter.  Stir in Worcestershire sauce and cream. Sprinkle parmesan cheese and heat through. Turn off heat and do not overcook. Serve with Almond-Crusted Lapu Lapu and Mushroom-Asparagus Medley.