PANFRIED GROUPER WITH ALMONDS
Steps:
- Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
- In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.
ALMOND-CRUSTED SNAPPER
Steps:
- Preheat the oven to 400 degrees. Place the nuts in a large skillet over medium heat and cook, shaking or stirring occasionally, until the nuts are brown, about 3 to 5 minutes. Place in a food processor and pulse until ground. Place the almonds, roasted garlic, mustard, virgin olive oil, parsley, rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a bowl and mash to a paste. Place a large cast-iron skillet or other heavy ovenproof skillet over medium-high heat and when it is hot, add the olive oil. Sprinkle the snapper with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to the pan, skin side down, and cook until skin is crisp, about 2 minutes. Turn the fillets over and spread the top with the almond mixture. Place in the oven and bake until the crust is well browned, about 6 minutes. Serve on a large platter.
SNAPPER WITH ALMONDS
Provided by Mireille Guiliano
Categories Fish Nut Sauté Quick & Easy Dinner Lunch Almond Snapper Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.
- 2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
- 3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.
COCONUT CRUSTED RED SNAPPER
Make and share this Coconut Crusted Red Snapper recipe from Food.com.
Provided by FoodieFanatic
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
- In another shallow bowl whisk together the egg and the milk.
- Place the remaining 1/4 cup flour in a shallow bowl.
- For Each Fillet:
- Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
- Heat the 1 T. of olive oil in a lg. saute pan until hot.
- Add the fillets to the pan, coconut side down.
- Cook 3 mins., then turn and cook until done, about 1 minute more.
Nutrition Facts : Calories 480.6, Fat 14.3, SaturatedFat 6.1, Cholesterol 163.6, Sodium 775.5, Carbohydrate 20.4, Fiber 1.7, Sugar 5.2, Protein 64.4
PAN-FRIED FISH ALMONDINE
This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal.
Provided by LifeIsGood
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
- Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
- If applicable, debone the fish and remove the skin.
- Salt and pepper the fish, to taste.
- In a small bowl, mix eggs and water together to make an egg wash.
- Place flour in a shallow pan.
- Place the almondine breading in another shallow pan.
- Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
- Preheat saute pan using medium heat.
- Add the butter and melt, being careful not to burn.
- Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
- Optional: Sprinkle chopped parsley on top of the fish before serving.
HERB-CRUSTED RED SNAPPER
An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides., In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 200 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 681mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ALMOND AND PARMESAN CRUSTED TILAPIA
Flavorful recipe for this farm-raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture. Be careful not to overcook the fish.
Provided by Melissa franz
Categories Seafood Fish Tilapia
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
- Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
- Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
- Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 6.6 g, Cholesterol 54.3 mg, Fat 21.9 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 5.6 g, Sodium 566.9 mg, Sugar 1.3 g
ALMOND-CRUSTED TILAPIA
Steps:
- Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
- Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
- Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g
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