Fillet Almondine Food

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TROUT AMANDINE



Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

LEMON TROUT ALMONDINE



Lemon Trout Almondine image

This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!

Provided by Marie

Categories     Trout

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 tablespoons flour
4 trout fillets
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle trout with salt and pepper.
  • Dust the fish filets in the flour.
  • Heat the olive oil and butter on medium high heat.
  • Add fish filets and cook until light brown on both sides.
  • Remove from pan and cover to keep warm.
  • Return pan to heat and add 1 T butter.
  • Add the almonds and saute, then add the fresh lemon juice.
  • Heat it through, then spoon over the fish filets.
  • Serve with additional lemon wedges.

TROUT ALMANDINE



Trout Almandine image

Sliced almonds lend crunch to every bite of this classic seafood dinner. Besides being flavorful, trout is full of omega-3 fatty acids, which are beneficial for good cardiovascular health.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/2 cup sliced almonds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
4 trout fillets
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, smashed and peeled

Steps:

  • Lightly toast the almonds in a saute pan. Reserve. Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk.
  • Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.
  • Turn the trout after 2 minutes and remove the garlic (you don't want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.

PAN-FRIED FISH ALMONDINE



Pan-Fried Fish Almondine image

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

1 cup panko breadcrumbs
1/2 lemon, zest of, finely grated
1/2 cup almonds, sliced
4 (8 ounce) fish fillets
salt and pepper, to taste
2 large eggs
3/4 cup water
1/2 cup flour
1/2 cup butter
2 tablespoons parsley, chopped (optional)

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.

TROUT ALMONDINE, HIGH DESERT STYLE



Trout Almondine, High Desert Style image

I call this dish 'high-desert trout,' as it has become a mainstay in my culinary arsenal inspired by a brunch stop at a beatnik bungalow in the middle of nowhere set in the pristine high desert of 29 Palms, California, known as the 29 Palms Oasis Inn. A fan favorite with friends and family over the years and it gives me a good excuse to go trout fishing! The tomato and caper saute provides a palate-pleasing twist on the traditional trout almondine.

Provided by Tunamelt

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

3 tablespoons sliced almonds
4 trout fillets
¾ cup all-purpose flour
½ cup unsalted butter
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
1 large tomato, diced
1 tablespoon capers

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
  • Roast in the preheated oven until almonds start to turn golden brown and become fragrant, 3 to 4 minutes.
  • Place trout on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the fillet like an open book. Dredge trout lightly in flour. Repeat with remaining fillets.
  • Melt 1/2 cup butter and 2 tablespoons olive oil in a skillet over medium-high heat. Place trout skin-side down on the hot skillet and cook until bottom is firm and lightly browned, 3 to 4 minutes. Turn over and cook until trout flakes easily with a fork, 2 to 3 minutes more.
  • Heat 2 tablespoons butter and remaining olive oil in a saucepan over medium-high heat. Saute tomato and capers until juices are released, 2 to 3 minutes.
  • Place each trout fillet skin-side down on a plate and top with the roasted almonds and tomato-caper saute.

Nutrition Facts : Calories 915.6 calories, Carbohydrate 20.6 g, Cholesterol 257.2 mg, Fat 60.6 g, Fiber 1.7 g, Protein 68.7 g, SaturatedFat 25.5 g, Sodium 182.1 mg, Sugar 1.4 g

CITRUS TROUT ALMONDINE



Citrus Trout Almondine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

TROUT ALMONDINE



Trout Almondine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 52

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
4 (6 to 8 ounces) trout fillets
Essence, recipe follows
1 cup flour
4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 cup sliced almonds
1 tablespoon finely chopped parsley leaves
1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
4 ounces (1 stick) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
4 (6 to 8 ounces) trout fillets
Essence, recipe follows
1 cup flour
4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 cup sliced almonds
1 tablespoon finely chopped parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

WHITE FISH FILLETS AMANDINE



White Fish Fillets Amandine image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 pounds skinless pollock fillets
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
1/4 cup melted butter
1/2 cup sliced almonds
2 tablespoons fresly squeezed lemon juice
4 to 5 drops liquid hot pepper sauce
1 tablespoon chopped parsley leaves

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.

SOLE ALMONDINE



SOLE ALMONDINE image

Elegant, light, delicious, quick and easy to prepare, this recipe is a lovely dish you'll be proud to serve to your guests! VIDEO https://www.youtube.com/watch?v=DS_FjL953yg

Provided by CLUBFOODY

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

4 sole fillets
1/2 teaspoon sea salt (or as needed)
1/2 teaspoon black pepper (or as needed)
1/2 teaspoon paprika (or as needed)
3 tablespoons lemon juice, divided
1/4 cup sliced almonds
3 tablespoons clarified butter, divided
2 tablespoons white wine
1 tablespoon fresh dill, chopped

Steps:

  • Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
  • In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
  • In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
  • Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.

Nutrition Facts : Calories 233.5, Fat 14.7, SaturatedFat 6.4, Cholesterol 96.2, Sodium 775.2, Carbohydrate 2.6, Fiber 0.9, Sugar 0.6, Protein 21.7

FISH ALMONDINE



Fish Almondine image

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

3/4 cup panko breadcrumbs
1/3 cup sliced almonds
3 tablespoons salted butter, melted
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup all-purpose flour
Six 6-ounce cod fillets
1/2 cup mayonnaise
Juice of 1 lemon

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.

BAKED FISH ALMONDINE



Baked Fish Almondine image

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

1 cup dry breadcrumbs, coarsely ground
1/4 cup almonds, toasted and sliced
3 tablespoons light butter, melted (or use margarine)
1 teaspoon kosher salt
2 (6 -8 ounce) cod fish fillets (or use Flounder, Haddock, or any other fish fillets)
1/4 cup all-purpose flour
2/3 cup mayonnaise, light

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



Sole Almondine image

This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1 tablespoon olive oil
1 pound sole or whitefish fillets
All-purpose flour
1 large egg, lightly beaten
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup dry white wine, optional
Lemon wedges

Steps:

  • In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.

Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

SOLE ALMONDINE



Sole Almondine image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

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.

FILLET ALMONDINE



Fillet Almondine image

This was the first fish I ever cooked that my DH actually liked, rather than just tolerated. It's another one of my favorite "old" recipes that came from who knows where? Any kind of white fish (Sole, Cod, Tilapia) works well. I usually serve this with some kind of rice (maybe pilaf) and broccoli.

Provided by Kendra

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fillet of sole
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, melted and separated
1/3 cup dry white wine or 1/3 cup chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup slivered almonds
1 tablespoon lemon juice

Steps:

  • Place fish in a small, greased baking pan and preheat oven to 350 degrees.
  • Sprinkle salt and pepper over fish.
  • Drizzle with 2 T melted butter.
  • Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering.
  • Pour over fish.
  • Bake for 20- 25 minutes.
  • While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly.
  • Add lemon juice to almonds and blend well.
  • Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.

Nutrition Facts : Calories 237, Fat 17.1, SaturatedFat 8, Cholesterol 81.7, Sodium 584.2, Carbohydrate 2.2, Fiber 0.8, Sugar 0.6, Protein 15.7

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Salmon fillet over rice with green bean almondine by Renaissance Food Group, LLC Select portion size: 100 g 1 container = 255.0 g 1 g 1 ounce = 28.3495 g 1 pound = 453.592 g 1 kg = 1000 g custom g custom oz
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AMANDINE SAUCE FOR FISH - ALL INFORMATION ABOUT HEALTHY ...
Baked Fish Almondine Recipe - Food.com great www.food.com. 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.
From therecipes.info


FILLET TROUT ALMONDINE RECIPE- TFRECIPES
Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Fillet Trout Almondine Recipe LEMON TROUT ALMONDINE. This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious! Provided by Marie. Categories Trout. Time 25m. Yield 2 serving(s) Number Of Ingredients 7. Ingredients; 6 …
From tfrecipes.com


FILET OF SOLE ALMONDINE RECIPES | DEPORECIPE.CO
Sole Almondine In Brown Er. Baked Sole Almondine. Sole Almondine Karista Bennett. Sheet Pan Sole Almondine Ricardo. Sole Almondine Just A Pinch Recipes. Sole Almondine Lemon Smashed Potatoes Parmesan Roasted Green Beans A Feast For The Eyes. Sole Almondine Recipe 4 5. Dover Sole Almondine With Brussels Sprouts The Recipe …
From deporecipe.co


TROUT ALMONDINE RECIPE - LEMON TROUT ALMONDINE RECIPE ...
Mar 5, 2014 – Ingredients. 2 trout fillets, skin on (roughly 6 ounces each) freshly ground black pepper. flour, for dredging. 1 tablespoon extra virgin olive oil. 3 tablespoons unsalted butter. 3-4 tablespoons fresh lemon juice, to taste. 1/4 cup finely chopped parsley. 1.5 tablespoons drained capers.
From findrecipeworld.com


FILLETS ALMONDINE - RECIPE | COOKS.COM
FILLETS ALMONDINE : 1/4 c. slivered almonds 2 tbsp. butter 3 tbsp. butter 2 tbsp. lemon juice 1 1/2 lbs. fish fillet, cut into individual portions 1/2 tsp. salt. In 2 cup measure, combine almonds and 2 tablespoons butter. Cook on high 2 to 3 minutes. In 7 1/2 x 12 inch dish, melt 3 tablespoons butter on high 35 seconds. Stir in lemon juice and add fish. Cover with wax paper. Cook on …
From cooks.com


FILLET ALMONDINE RECIPES
FILLET ALMONDINE RECIPE - FOOD.COM. 2009-04-28 · Sprinkle salt and pepper over fish. Drizzle with 2 T melted butter. Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering. Pour over … From food.com 4.5/5 (4) Category < 60 Mins Author Sammit Calories 237 per serving. Combine soup with wine and stir to a smooth …
From tfrecipes.com


SIDE DISHES FOR SOLE ALMONDINE RECIPES
Fish Almondine Recipe tfrecipes.com. 8 hours ago When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down. Reduce heat under pan to low, and add lemon juice.Stir to blend with butter and oil, then pour this sauce over fillets.
From tfrecipes.com


LUBY'S FISH ALMONDINE RECIPE - ALL INFORMATION ABOUT ...
Luby's Cafeteria Baked Haddock Almondine Recipe - Food.com trend www.food.com. DIRECTIONS 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 …
From therecipes.info


FILLET OF SOLE ALMONDINE - RECIPE | COOKS.COM
COMFORT FOODS (116) CARNATION® MILKS (10) ... FILLET OF SOLE ALMONDINE : 3 tbsp. sliced almonds 1 lb. fresh sole fillets 2 tbsp. all purpose flour 1 tbsp. sliced scallions Dash ground black pepper 1 tbsp. butter 1 tbsp. lemon juice. In large skillet, toast almonds over low heat. Remove from skillet; set aside. Cut fillets in half lengthwise. Combine flour and pepper; coat …
From cooks.com


PAN-FRIED FISH ALMONDINE RECIPE - FOOD NEWS
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Trout Almondine 95 calories of Olive Oil, (0.05 cup) 49 calories of Margarine, soft, (0.03 cup) 46 calories of Flour, white, (0.10 cup) 17 calories of Egg, fresh, whole, raw, (0.05 cup (4.86 large eggs))
From foodnewsnews.com


FISH ALMONDINE RECIPE - FOOD NEWS
FISH AMANDINE Bonefish Grill Recipe Serves 4 4 (7 oz.) pieces Wolf Fish 4 oz. shrimp 4 oz. lump crab 3 oz. sliced almonds 4 tablespoons of butter finely grated zest of one lemon salt and pepper to taste Place the Wolf fish on a sheet pan lined with parchment paper.
From foodnewsnews.com


FILLET OF SOLE ALMONDINE - RECIPE | COOKS.COM
Cut fillets in half lengthwise. Combine flour and pepper; coat fillets with mixture. Melt butter in skillet over medium heat. Saute fillets until golden, turning once, about 2 to 3 minutes on each side. Remove from skillet to a warm platter. Return almonds to skillet with scallions; toss and stir until warm. Spoon over fillets and sprinkle with ...
From cooks.com


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From ifood.tv


FILLETS ALMONDINE RECIPE BY MICROWAVERINA | IFOOD.TV
Fillets Almondine. By: Microwaverina. Microwave Potato. By: RebeccaBrandRecipes. Betty's Easy Roasted Red Pepper Risotto. By: Bettyskitchen. Betty's Lima Beans and Corn Succotash with Cream Cheese Sauce -Thanksgiving. By: Bettyskitchen. Microwave Strawberry Jam -Made In Minutes! By: OnePotChefShow. Betty's Microwave Corn on the Cob -- Easter . By: …
From ifood.tv


FILLET OF SOLE ALMONDINE RECIPE - FOOD NEWS
SOLE ALMONDINE Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Ingredients: 6 sole fillets 1/2 cup slivered almonds 1 stick butter cut into 8 pieces 2 Tbsps. olive oil 1/4 cup fresh lemon juice salt and pepper to taste lemon wedges fresh parsley Directuions: Season fillets with salt and pepper and sprinkle with 2 Tbsps. of the lemon juice
From foodnewsnews.com


FISH FILLETS ALMONDINE RECIPE BY GADGET.COOK | IFOOD.TV
Fish Fillets Almondine. By: Gadget.Cook. How To Make A McDonald's Filet O' Fish - Fish Filet Sandwich With An Iron. By: RebeccaBrandRecipes. Crusted Fish Fillet. By: Nickoskitchen. Seafood Potato Pie. By: Nickoskitchen. Sushi Bake. By: Kravings.Blog. Baked Fish With Parmesan Breadcrumbs. By: Relish. Creamy Fish And Potato Bake ...
From ifood.tv


ALMOND CRUSTED SOLE RECIPE RECIPE - FOOD NEWS
Pan Fried Fish Almondine Recipe Food Com. Baked Tilapia Amandine Recipe Food Com. Baked Rockfish Almondine Kevin Is Cooking. Baked Fish Almondine Amm Yum Yum. Baked Haddock Almondine Recipe. Trout Almondine A Beautiful Plate. 2 Golden Delicious apples, peeled, cored, and cut into 1-inch chunks. Preheat the oven to 400°F. To make the pork …
From foodnewsnews.com


PIONEER WOMAN FISH ALMONDINE RECIPE - ALL INFORMATION ...
Pan-Fried Fish Almondine Recipe - Food.com top www.food.com. 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. …
From therecipes.info


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