Snapper Encrusted With Almonds Recipes

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SNAPPER ENCRUSTED WITH ALMONDS



Snapper Encrusted With Almonds image

Number Of Ingredients 8

2 tablespoons mayonnaise
1 tablespoon minced garlic, fresh or jarred organic
2 teaspoons lemon juice, fresh or bottled organic
1 teaspoon hot pepper sauce
salt and ground black pepper to taste
1/2 cup almond Nut Meal or finely ground almonds
1 whole red snapper or other firm white-fleshed fish, about 2 1/2 pounds, cleaned and gills and scaled removed
No-stick spray oil

Steps:

  • Heat the oven to 500°F. Mix the mayonnaise, garlic, lemon juice, hot pepper sauce, salt, and pepper in a bowl set aside. Place the almonds on a length of plastic wrap or wax paper. Make 4 slits through the fleshy parts of the fish on each side, cutting through to the bone. Brush the mayonnaise mixture over both sides of the fish, leaving the head and tail uncoated. Roll the fish in the almond meal, making sure that all of the mayonnaise-coated parts are covered. Place the fish on a rack set on a rimmed sheet pan, as if it were swimming, spreading open the sides of the interior cavity to help the fish balance spray with oil. Bake until the nut-covered skin is crisp and the flesh exposed by the slits appears cooked, 15 to 20 minutes. Transfer the fish to a platter, using 2 spatulas. To serve, lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

SNAPPER WITH ALMONDS



Snapper with Almonds image

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

1/2 cup toasted sliced almonds
2 tablespoons olive oil
2 tablespoons butter
4 snapper fillets (monkfish, halibut, or cod works, too), with skin, about 4 ounces each
Salt and freshly ground pepper
Juice of 1 lemon
1/2 cup chopped parsley

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.

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