Striper Almondine Ingredients: 2 8-ounce striper filets 1 beaten egg ½ cup flour salt and pepper to taste 2 tablespoons olive oil / 2 tablespoons butter ½ clove garlic, minced ¼ cup onions, finely sliced 1/3 cup almonds, sliced 2 tablespoons chopped parsley ¼ cup chicken stock pinch of fresh cracked black pepper 2 tablespoons white wine or water Method: Dredge the filets in the egg and then the flour mixed with salt and pepper. Place the olive oil/butter blend in a heavy, large sauté pan and cook over medium heat. Remove the filet when they just turn flaky and place on serving plates. Into the same pan, add the garlic and onions, sauté over medium heat for 2 minutes. Add the almonds and parsley and cook for one minute. Add the chicken stock, a pinch of fresh cracked black pepper, and the white wine (or water) and continuing cooking until the liquid is reduced by one- half. Spoon the Almondine mixture over each filet and serve.