CATFISH ALMONDINE
Make and share this Catfish Almondine recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon of the butter in a large skillet over medium heat.
- Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
- Transfer to a serving platter and keep warm.
- In the same skillet, melt remaining 1 tablespoon butter.
- Add almonds, lemon zest and lemon juice and saute for 1 minute.
- Pour sauce over fillets and garnish with parsley and lemon.
Nutrition Facts : Calories 320.1, Fat 22.1, SaturatedFat 6.9, Cholesterol 95.1, Sodium 131.1, Carbohydrate 1.6, Fiber 0.9, Sugar 0.4, Protein 27.9
MONKFISH ALMONDINE
Steps:
- Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
- Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
- Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.
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.
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.
OVEN BAKED ALMOND CRUSTED CATFISH FILLETS
I can't remember where I got this recipe but I've been making it for several years now. This is real easy to make.
Provided by Catnip46
Categories Weeknight
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven rack slightly above the middle of the oven and preheat to 500.
- Cut the catfish fillets into serving size pieces.
- Place the milk in a bowl and whisk the egg into it.
- Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
- In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
- Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
- Pour the melted butter evenly over the fillets.
- Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.
Nutrition Facts : Calories 586.2, Fat 34.4, SaturatedFat 12.1, Cholesterol 205.9, Sodium 554, Carbohydrate 24.6, Fiber 2.8, Sugar 2.6, Protein 43.4
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.
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