Instructions: Evenly mix the chopped nuts & crushed red chile & spread on a large sheet of wax paper. Heat oil in a large, heavy skillet. Meanwhile, lightky press both sides of fillets into mixture on wax paper, using all of the mixture & coating each fillet as evenly as possible. Gently place as many fillets in skillet as wil easily fit. Cook over medium heat until golden on bottom; turn gently, being careful not to break fillets. When second side is golden, turn each fillet out onto warmed plates & keep warm. Repeat to cook remaining fillets, adding more oil as necessary to prevent sticking.

Add butter to nut coating left in skillet; cook, stirring, until golden brown ( do not scorch ). Turn off heat & stir in lemon juice; then evenly spoon nut - butter sauce over fillets. Dust center edge of each lemon wedge with parsley & some crushed red chile; garnish fish with lemon wedges.

Makes 8 servings.

For those who like it really HOT; offer additional crushed red chile at the table.

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