Servings: 6
Ingredients:
2 Sole fillets
2/3 cup blanched almonds, whole or slivered
2/3 cup butter
1/4 cup Liquore Galliano
1/4 cup lemon juice
1/4 cup fresh parsley, chopped
salt
pepper
Directions:
1. To make Galliano butter, in a large skillet, saute almonds in butter until slightly roasted.
2. Allow butter to brown, then stir in Galliano, lemon juice, parsley and seasonings.
3. Add sole fillets.
4. Cover and cook over medium heat 7 to 10 minutes, until fish flakes easily.
5. Spoon Galliano butter over fish frequently as it cooks.
Notes:
The Taste of Gloucester Cookbook