The Chubby Vegetarian Sweet Potato Almondine
Method. Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and keep warm. Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley.
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DIRECTIONS: Preheat oven to 400°. Set up two large plates and a bowl. In the first plate goes the coconut flour, in the bowl goes the eggs, whisked, in the second plate goes the almond flour, seeds and spices, all mixed thoroughly. Take the snapper fillets, making sure all the bones are removed and coat completely and evenly in the coconut.
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Shake lightly to remove excess flour. Make sure you coat each side evenly. Heat a large skillet on the stove on medium-high heat. Add the olive oil and butter to the pan. Cook until the butter melts. When the butter melts, and the skillet is hot, add the seasoned yellowtail snapper filets to the pan, skin-side down.
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Once melted, add the almonds, a pinch of salt and cook, stirring for about 10 seconds. Add the lemon juice and continue to cook, stirring, until the almonds start to brown lightly. Add the thyme for about 10 more seconds and remove the pan from the heat. Plate your fish and pour the sauce over the top of the fish.
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Step 1. 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.
CrabStuffed Flounder with Mornay Sauce and Green Beans Almondine
Dip fillets in milk seasoned with salt and pepper. Coat with flour. Melt 4 teaspoons butter in 10 inch skillet. Brown fillets on both sides. Remove fish and set aside. Melt remaining butter in skillet and sauté almonds. Serve over fillets. Garnish with lemons, parsley and cherry tomatoes. Adapted from Louisiana Sea Grant.
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Set the fish aside to marinate for 30 minutes or more. In another bowl combine the potatoes, veggies, and seasonings. Toss to combine. Put the potatoes and veggies inside the sheet of pan and put the fish on top, now put butter on top of the fish and bake. Bake opened at 400℉ for 30 minutes till cooked through.
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Warm oil and butter in the frying pan. Add snapper skin side up. Season to taste.. Cook 4 minutes on each side. Reserve the fish on a warm serving plate and cover loosely with foil. Add lemon juice to the pan and whisk to blend with oil and butter. Pour over fillets, add parsley and sprinkle with toasted almonds. Serve immediately.
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Season snapper fillets with salt and pepper. Dredge fillets in flour. Melt 2 tablespoons butter and a little vegetable oil in a shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fish fillets from skillet and place on a warm plate. Add sliced almonds to pan and cook.
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Add the butter to the pan first, followed by the almonds and cook over medium heat until both are golden brown and give off a pleasant nutty aroma. Keep a close eye on the butter as it browns and stir frequently to prevent burning. Step 3. Finish and Serve.
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Step 2. 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.
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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.
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Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4.
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Line a large baking pan with foil. Place fish in the pan; brush with half of the melted butter. Sprinkle with salt and pepper. Turn fillets, repeat. Tuck any thin portions under to make fillets a uniform thickness. Broil 4 inches from the heat for 5 minutes. Turn and broil 4 to 5 minutes longer or until fish flakes easily when tested with a fork.
Great Lakes Almondine Eat Wisconsin Fish
Try this recipe for Snapper Almondine. Ingredients: 4 (6 oz.) snapper filets 2 teaspoons cayenne pepper sea salt, to taste ground black pepper, to taste 1 cup rice flour ¼ cup butter ½ cup sliced almonds ¼ cup lemon juice ¼ teaspoon flat-leaf parsley, chopped parsley spring for garnish, optional Sprinkle fillets with seasonings then dredge.
