2 Lbs. Pollock fillets – Seafood Dept                      

 ½ Cup Sliced Almonds – Bulk Aisle 5

¼ Cup Flour – Bulk Aisle 5                               

2 Tbsp Lemon Juice – Produce

1 Tsp seasoned salt – Bulk Herbs & Spices               

5 Drops Louisiana Hot Sauce – Aisle 3

1 Tsp Frontier Paprika – Bulk Herbs & Spices     

1 Tbsp Parsley, chopped - Produce

¼ Cup Organic Valley Butter – Refrigerated Aisle 1

Cut fish into 6 portions. Combine flour, salt, and paprika. Roll fish in mixture and place in a single layer, skin side down, in a well greased baking pan. Drizzle 2 Tbsp of melted butter over the fish. Broil 10-15 minutes or until fish flakes easily.

Meanwhile, sauté almonds in remaining butter until golden brown. Remove from heat. Add lemon juice, hot sauce, and parsley. Pour over fish and serve.

Adapted from www.cooks.com