White Fish Amandine Meuniere Recipes

WHITE FISH FILLETS AMANDINE

White Fish Fillets Amandine image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

WHITE FISH AMANDINE MEUNIERE

WHITE FISH AMANDINE MEUNIERE image

Categories Fish Sauté Quick & Easy

Yield 2 people

Number Of Ingredients 9

Ingredients

2 fish fillets
Juice of half a lemon
Milk
Seasoned Flour (1 Cup Flour, 1 tsp Seasoned Salt, Pepper to taste)
2 T butter
1/3 cup sliced almonds
4-5 large mushrooms sliced thin
1/3 cup dry white wine, if desired
Splash of Cream or Half & Half

Steps:

Melt butter in saute pan. Dip fillets in milk, dredge them in seasoned flour, shake off excess flour. When butter is bubbling, add filets. Slowly saute until browned, flip over until other side is browned (approx 4 mins. each side). Remove filets and keep warm. Add lemon juice, almonds & mushrooms to browned butter. Add wine if desired. Be careful not to burn the almonds. Add splash of cream or half & half to add a little creaminess. Pour sauce over filets and serve. Bon Appetit!

PECAN-CRUSTED FISH WITH CITRUS MEUNIèRE

Pecan-Crusted Fish with Citrus Meunière image

One of my first memories of New Orleans was gathering the pecans off the ground at the naval base where my father was stationed, then sitting around a table with my family at night, watching Adventures in Paradise and shelling the seemingly bottomless pile. We had nutpicks, silver utensils with curved sharp tips, for digging out the tiny pieces of shell trapped in the crevices of each nut meat-talk about tedious! But I was always proud to have the cleanest and choicest halves to offer up for my mom's approval. I was surprised when I went to France to cook at the jazz festival in Nice and learned that I had to bring my own pecans to make pecan pie (the nuts are not indigenous there)! It followed, then, that I would use local nuts to create this New Orleans rendition of the more classic Trout Amandine.

Yield makes 4 servings

Number Of Ingredients 16

Ingredients

4 fillets of snapper, redfish, drum, or trout (about 6 ounces each)
Salt and pepper
1/2 cup pecan pieces
1/2 cup flour
1/2 teaspoon dried thyme, or 1 teaspoon fresh
1 teaspoon chopped orange zest
1/2 teaspoon cayenne
1 egg
1/2 cup milk or buttermilk
3 tablespoons oil or clarified butter
Citrus Meunière
3 tablespoons butter
1 tablespoon each orange juice and lemon juice
1 teaspoon chopped fresh parsley
Salt and pepper
Hot sauce

Steps:

Season the fish with salt and pepper. Place the pecans, flour, thyme, orange zest, and cayenne in a food processor and pulse until well blended but not powdery. Transfer the pecan mixture to a plate. In a shallow bowl or pie plate, whisk together the egg and milk. Dip the fish into the egg mixture, then into the pecan mixture. Press to coat the fillets.
Heat the oil in a large skillet over medium-high heat, and when hot but not smoking, add the fish. Reduce the heat to medium or medium-low and cook for 4-5 minutes on each side. Remove to a platter or plates and keep warm while you make the sauce.
Spoon finished sauce over fish. Serve immediately.
Melt the butter in a pan and let it foam and turn golden brown. Swirl the pan to see the milk solids on the bottom. When it is nice and brown, pour in the juices and swirl the pan to mix. Add the parsley, season with salt, pepper, and a few drops of hot sauce, and swirl.

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

Ingredients

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.

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