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.
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.
JERK RED SNAPPER
This is a riff on my great-aunt's jerk recipe. You can use it as a marinade if you want to, but I like to just drizzle it over my red snapper. The sauce has this sweet, spicy allspice tingle, and the best part is, if you put it in a nice, airtight container in the fridge, it'll last forever.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
- Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
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.
FISH - RED SNAPPER ALMONDINE - JERRY RECIPE
Provided by á-3615
Number Of Ingredients 8
Steps:
- Dip the fillets in flour, season with salt and pepper and saute in butter (fresh about 10 min. per inch-frozen about 20 min per inch) Meanwhile, chop the almonds and brown them in melted butter. Remove the fillets to a hot platter and add the almonds to the pan in which the fish was cooked. Add the lemon juice, heat the mixture through, and pour over the fillets. Variation, Add 1/4 cup dry white wine to the pan juices along with the almonds and the lemon juice. Quickly bring to a bubbling boil and pour over the fillets
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