ALMOND SOLE FILLETS
"My husband is a real fish lover," reports Erna Farnham of Marengo, Illinois. "This buttery treatment is his favorite way to prepare sole, perch or halibut." It cooks quickly in the microwave, so it's perfect for a busy weekday.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine butter and almonds. Microwave, uncovered, on high for 1-1/2 minutes or until almonds are golden brown. , Place the fillets in a greased microwave-safe 11x7-in. dish. Top with almond mixture., In a small bowl, combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4-5 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 279 calories, Fat 20g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 394mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SOLE WITH ALMONDS
Dinner's ready in just 25 minutes! Jazz up fish with citrus and crunchy nuts for a super-easy dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 375°. Grease bottom of 9-inch square pan with oil.
- Cut the fish fillets into 4 serving pieces if needed. Place the pieces, skin sides down, in the greased pan.
- Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika. Spoon this mixture over the fish.
- Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 220, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 1 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg
SOLE ALMONDINE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 17
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.
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
SOLE ALMONDINE
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
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
SOLE ALMONDINE
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
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
Steps:
- Melt 4 tablespoons butter with oil in large skiillet over medium high heat. Dip fillets in flour then in beaten eggs. Add to skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm. Melt remaining butter in same skillet scraping up browned bits. Add almonds and cook until heated through about 1 minute. Add wine and lemon juice and simmer until thickened, stirring constantly. Pour over fish. Garnish with lemon wedges and serve.
SOLE ALMONDINE
Steps:
- Preheat broiler. Spray a large, shallow flameproof baking dish with nonstick spray.
- Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.
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.
PAN-FRIED SOLE ALMONDINE
Number Of Ingredients 8
Steps:
- 1. Place the flour, salt, and pepper in a gallon-size resealable plastic bag. Add the fish, seal the bag, and shake gently to coat well. 2. Heat the oil in a frying pan over medium heat. Add the coated fish but don't crowd the pan. Cook for 2 minutes or until the bottoms are golden brown. Turn the pieces over, and cook another 2 minutes or until the other side is golden brown. Transfer to a platter. 3. Add the butter, almonds, and lemon juice to the same pan used to cook the fish (don't clean the pan). Cook the almonds over medium heat for about 2 minutes, or until they begin to brown. 4. Spoon the almonds over the sauteed fish and serve.
Nutrition Facts : Nutritional Facts Serves
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