Take filets and dip in flour, then into beaten eggs and then back into the flour. You may need to gently pat the flour on the filet. Sauté in drawn butter to a nice golden color, turn over and sauté the other side. Remove and place on a cookie sheet and put in an oven, preheated to 350F, uncovered for 6 to 9 minutes.
While fish finishes cooking in oven heat drawn butter and add slivered almonds, allow mixture to warm. When fish is done pour butter almond mixture over the fish. (If you don't care for almonds you can add lemon juice to the butter, now your dish is called Yellowtail Menuré.) Add some chopped parsley or other garnish of choice. Excellent over a bed of rice, with a side of snow peas sautéed in butter.