Instructions: Stir together milk, 1 teaspoon salt, and hot sauce in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours.

Combine flour and pepper in a shallow dish.

Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes on each side or until golden. Remove to a serving platter; keep warm.

Combine remaining 1 cup butter and almonds in a saucepan, and cook over medium heat until lightly browned. Stir in lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat, and stir in parsley; pour over fillets.

Serve immediately over couscous, and garnish, if desired.

This recipe yields 6 servings.

Comments: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250 degrees turn oven off. Place fillets in warm oven. Cook sauce over low heat until warm, and drizzle over fillets just before serving.

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