2 1/2 lb (1120g)
1 2/3 cup, slivered (180g)
1 cup (139g)
1 tsp (3g)
3 1/3 tbsp (50mL)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
Take half of the almonds and combine them with the flour in a shallow bowl.
Season fish with salt and dredge in flour mixture.
Add the oil to a skillet over medium heat and add fish and cook about 4 minutes on each side, until golden. Transfer to a plate.
Take the remaining almonds and put them in the pan, stirring occasionally for about a minute until toasted.
Sprinkle almonds over fish.
4 dash, ground (1g)
4 dash (3g)
2 tsp (5g)
1/3 cup, sliced (31g)
Brussels sprouts, shredded or thinly sliced
1 lb (454g)
5 slice(s) (142g)
Fry bacon according to package.
Once the bacon is cooked, remove bacon from skillet and keep the grease in the pan. When the bacon is cool, chop into small pieces.
Add the almonds to the bacon grease and toast for a minute or so.
Add in the shredded Brussels sprouts and seasonings and cook for 7-10 minutes, stirring occasionally, until tender.
Mix in bacon.