FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
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.
WHITE FISH FILLETS AMANDINE
Steps:
- Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.
ONE-PAN FABULOUS FISH
One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.
Provided by Jamie Oliver
Categories Quick & easy recipes Tomato Quick & easy recipes Quick fixes Keep Cooking and Carry On
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
- Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
- Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
- Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
- Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
- Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
Nutrition Facts : Calories 484 calories, Fat 12 g fat, SaturatedFat 1.7 g saturated fat, Protein 31.2 g protein, Carbohydrate 66.7 g carbohydrate, Sugar 3.8 g sugar, Sodium 1.2 g salt, Fiber 2.7 g fibre
TROUT ALMONDINE
Steps:
- Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
- Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size saucepan over medium-high heat. Mash the lemons down with the back of a spoon and bring the mixture to a boil. Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes. Add the cream and whisk to blend. Cook for 1 minute. Mount in the 1 stick of the butter, whisking constantly until it is completely melted and blended into the mixture. Strain through a sieve, set aside and keep warm. Season the trout and flour with Essence. Dredge the fish in the flour, coating each side completely. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil in hot, add the fillets. Pan-fry for 3 to 4 minutes on each side. Remove and drain on paper towels. In another saute pan, heat the remaining 2 tablespoons oil. Add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, potatoes, and bread crumbs. Season with salt and pepper. Saute for 2 minutes. Stir in the (Meunire) sauce. Continue to saute for 1 minute. Remove from the heat. In another saute pan, melt the remaining 2 tablespoons of butter. Add the almonds and saute for 2 minutes. Stir into the Meunire sauce. Remove from the heat and keep warm. To serve, spoon the potatoes in the center of each plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish. Garnish with parsley.
- Combine all ingredients thoroughly.
- Combine all ingredients thoroughly.
YUMMY CRISPY BAKED FISH
Easy and healthier way to get crispy tasty fish. NOTE: you MUST use the right pan! Please be sure to use a broiler pan so the breading gets hot air on the bottom too and isn't soggy on the bottom when you go to turn it. OR use a cooling rack on a cookie sheet. Do not use a pan with sides as that will steam the fish, not make it crispy. I have never had the breading fall off using the correct methods. If you don't care for cornmeal use panko. I have used mostly mild whitefish like catfish or tilapia with great results. Don't be scared by the number of ingredients-it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
- In a separate bowl mix cornmeal or panko with all the seasonings.
- Dip fish fillets in the milk mixture and then in the dry mixture.
- Spray broiling pan with cooking spray or brush with a little olive oil.
- Place fillets on prepared pan and place pan under broiler 4 inches from heat.
- Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
- Serve with lemon wedges if desired.
LUBY'S CAFETERIA BAKED HADDOCK ALMONDINE
Make and share this Luby's Cafeteria Baked Haddock Almondine recipe from Food.com.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In small bowl, combine crumbs, almonds and butter; mix well.
- If necessary, add additional melted butter, mixing well, just until crumbs hold together.
- Coat fish with flour, shaking off excess.
- Place skin side down in baking pan large enough to hold in a single layer.
- Spread mayonnaise evenly over fish.
- Sprinkle evenly with crumb mixture, lightly pressing into fish.
- Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping.
- This step helps to ensure that the fish cooks up moist and tender.
- Bake 20 minutes or until fish flakes when tested with fork.
SOLE AMANDINE
I found this recipe in a Betty Crocker cookbook some time ago, and have always enjoyed it, plus it's fast and easy to prepare.
Provided by bert2421
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Spray baking dish with cooking oil.
- Cut fish into 6 serving pieces and place in dish.
- Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish.
- Sprinkle with lemon juice.
- Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 194.1, Fat 13.7, SaturatedFat 5.7, Cholesterol 71.5, Sodium 404.5, Carbohydrate 2.4, Fiber 1.2, Sugar 0.5, Protein 15.9
BAKED TILAPIA AMANDINE
Most of the amandine recipes posted here are fried, but this one is baked. The fish also gets a little extra flavor from the creole seasoning. Recipe is from the Clinton High School Booster's Club, in Clinton, MS.
Provided by breezermom
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the melted butter and lemon juice in a shallow dish. Dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
- Sprinkle the fillets evenly with the Creole seasoning. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (Cooking time varies with the thickness of your fish).
BAKED FISH ALMONDINE
This delicious fish is another of our favorites when I make it. I found this recipe in a Luby's Cafeteria free recipe cards dispenser at the cash register counter.
Provided by pink cook
Categories Halibut
Time 45m
Yield 2 fish fillets, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. In a small bowl, combine bread crumbs, almonds, salt and butter or margarine and mix well, (if it is necessary add additional butter, mixing well until crumb mixture begins to hold together.).
- Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fillets and cover evenly with the crumbs mixture, lightly pressing into the fish fillets.
- Place them skin down in a baking pan large enough to hold in a single layer, (or use a baking pan with a low rack to hold fish above and the water under the rack.).
- Carefully pour water around the fish to about 1/8 inch depth and bake for about 15-20 minutes or until fish flakes when tested with a fork.
- Note: Take special care when pouring the thinnest possible layer of water around the fish, so don't wash away or wet the topping. This step helps to ensure that the fish cooks up moist and tender.
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
More about "baked fish almondine food"
FISH AMANDINE RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 20 minsCategory Healthy Fish RecipesCalories 209 per serving
- Thaw fish, if frozen. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Rinse fish; pat dry with paper towels. Measure thickness of fish.
- Pour buttermilk into a shallow dish. In another shallow dish, combine bread crumbs, parsley, dry mustard and salt. Dip fish into buttermilk, then into crumb mixture, turning to coat. Place coated fish in the prepared baking pan.
- Sprinkle fish with almonds and Parmesan cheese; drizzle with melted butter. Sprinkle with crushed red pepper. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
CRISPY OVEN-BAKED BREADED FISH RECIPE – NO FRYING …
From melaniecooks.com
Ratings 5Servings 4Cuisine AmericanCategory Fish
10 BEST FISH ALMONDINE RECIPES - YUMMLY
From yummly.com
BAKED ROCKFISH ALMONDINE - KEVIN IS COOKING
From keviniscooking.com
4.9/5 (7)Total Time 30 minsCategory Dinner, MainCalories 682 per serving
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Start to steam your rice of choice.
- Trim the tougher ends of the asparagus off and discard. Spread the asparagus evenly on top of the parchment paper. Slice 2 of the lemons and spread evenly on top of the asparagus. Set aside.
- Rinse the Alaska rockfish and pat dry with a paper towel. Season both sides with kosher salt and fresh ground black pepper. Lay the Alaska rockfish evenly across the lemon slices.
- In a small sauté pan melt the butter. Add the almonds, juice from remaining lemon and parsley. Sauté for 3-4 minutes. Carefully spoon over each Alaska rockfish filet.
FISH ALMONDINE (WHITE FISH + ALMONDS) - CHAMPAGNE TASTES®
From champagne-tastes.com
Ratings 1Category Main CourseCuisine FrenchTotal Time 15 mins
FAMILY-FRIENDLY DINING IN COLUMBUS, OH - YORK STEAK HOUSE
From york-steakhouse.com
Email [email protected]Phone 6142726485Location 4220 W Broad St, Columbus, 43228, OH
WHAT DOES AMANDINE MEAN IN COOKING? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo Alfaro
RECIPE: LUBY'S BAKED FISH ALMONDINE (LUBY'S CAFETERIA ...
From recipelink.com
Board Copycat Recipe Requests at Recipelink.comFrom Betsy at Recipelink.com, 08-15-2009Category Main Dishes-Fish, Shellfish
BAKED FISH ALMONDINE | FOOD.COM | RECIPE | BAKED FISH ...
From pinterest.com
BAKED FISH ALMONDINE RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
FISH ALMONDINE RECIPES
From tfrecipes.com
LUBY'S - BAKED WHITE FISH ALMONDINE (LUANN PLATTER ...
From myfitnesspal.com
TROUT ALMONDINE BAKED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALMONDINE BAKERY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-FRIED FISH ALMONDINE RECIPE - FOOD.COM | RECIPE | PAN ...
From pinterest.ca
LUBY'S FISH ALMONDINE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
HALIBUT ALMONDINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LUBY'S BAKED ALMONDINE FISH - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED COD ALMONDINE RECIPES
From tfrecipes.com
BAKED FISH ALMONDINE | FOOD.COM | RECIPE | BAKED FISH ...
From pinterest.com
BAKED FISH ALMONDINE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FLORIDA POMPANO ALMONDINE RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED SOLE ALMONDINE RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED COD ALMONDINE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAKED FISH ALMONDINE RECIPES
From tfrecipes.com
LUBYS BAKED FISH ALMONDINE RECIPES
From tfrecipes.com
BAKED FISH ALMONDINE RECIPES - FOOD NEWS
From foodnewsnews.com
PIONEER WOMAN FISH ALMONDINE RECIPE - ALL INFORMATION ...
From therecipes.info
10 BEST FISH ALMONDINE RECIPES - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE ALMONDINE SAUCE RECIPES
From tfrecipes.com
FILET OF SOLE ALMONDINE RECIPES - FOOD NEWS
From foodnewsnews.com
BAKED FISH ALMONDINE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
FISH ALMONDINE AND ALMOND JOY COOKIE RECIPES | WWLTV.COM
From wwltv.com
5 SUPER EASY FISH RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
BAKED FISH ALMONDINE RECIPE - FOOD.COM | RECIPE | BAKED ...
From pinterest.com
RECIPE: LUBY’S BAKED FISH ALMONDINE - HOUSTON CHRONICLE
From houstonchronicle.com
FISH ALMONDINE | RECIPE | FOOD NETWORK RECIPES, COOKING ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love