TROUT ALMONDINE
A five star meal that's easy to prepare but will leave you feeling like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce of toasted almonds, lemon, and parsley - it's a showstopper!
Provided by Kimberly Killebrew
Time 25m
Number Of Ingredients 10
Steps:
- Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
- Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
- To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.
OVEN-BAKED ALMOND FISH STICKS
Steps:
- Preheat the oven to 425 degrees F.
- Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
- Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
- Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.
Nutrition Facts : Calories 315 calorie, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 119 milligrams, Sodium 554 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 29 grams, Sugar 2 grams
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.
BAKED FISH ALMONDINE
This delicious fish is another of our favorites when I make it. I found this recipe in a Luby's Cafeteria free recipe cards dispenser at the cash register counter.
Provided by pink cook
Categories Halibut
Time 45m
Yield 2 fish fillets, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. In a small bowl, combine bread crumbs, almonds, salt and butter or margarine and mix well, (if it is necessary add additional butter, mixing well until crumb mixture begins to hold together.).
- Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fillets and cover evenly with the crumbs mixture, lightly pressing into the fish fillets.
- Place them skin down in a baking pan large enough to hold in a single layer, (or use a baking pan with a low rack to hold fish above and the water under the rack.).
- Carefully pour water around the fish to about 1/8 inch depth and bake for about 15-20 minutes or until fish flakes when tested with a fork.
- Note: Take special care when pouring the thinnest possible layer of water around the fish, so don't wash away or wet the topping. This step helps to ensure that the fish cooks up moist and tender.
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.
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
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.
LUBY'S CAFETERIA BAKED HADDOCK ALMONDINE
Make and share this Luby's Cafeteria Baked Haddock Almondine recipe from Food.com.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In small bowl, combine crumbs, almonds and butter; mix well.
- If necessary, add additional melted butter, mixing well, just until crumbs hold together.
- Coat fish with flour, shaking off excess.
- Place skin side down in baking pan large enough to hold in a single layer.
- Spread mayonnaise evenly over fish.
- Sprinkle evenly with crumb mixture, lightly pressing into fish.
- Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping.
- This step helps to ensure that the fish cooks up moist and tender.
- Bake 20 minutes or until fish flakes when tested with fork.
FISH WITH TOASTED ALMONDS
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve alongside a pile of fresh green beans, cooked until just tender, but still bright.
Provided by Nigella Lawson
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 1 gram, TransFat 0 grams
LUBY'S BAKED FISH ALMONDINE RECIPE - (3.7/5)
Provided by mamawoolie
Number Of Ingredients 7
Steps:
- PREHEAT TO 350. COMBINE CRUMBS, ALMONDS, SALT AND BUTTER. COAT FISH IN FLOUR PUT IN BAKING DISH. SPREAD MAYO ON TOP AND SPRINKLE CRUMBLY STUFF ON TOP. BAKE 20 MINUTES.
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.
CRISPY ALMOND BAKED FISH
Adapted from Johanna Burkhard's 400 Best Comfort Food Recipes (one of my all-time favourite cookbooks). This is a very versatile recipe. You can use whatever fish fillets you choose - halibut and tilapia have worked well. You can also vary the seasonings.
Provided by Lille
Categories High Protein
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
- Combine melted butter and olive oil in a small bowl.
- Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
- Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
- Serve with lemon wedges if desired.
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BAKED ROCKFISH ALMONDINE | KEVIN IS COOKING
From keviniscooking.com
4.9/5 (9)Total Time 30 minsCategory Dinner, MainCalories 682 per serving
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Start to steam your rice of choice.
- Trim the tougher ends of the asparagus off and discard. Spread the asparagus evenly on top of the parchment paper. Slice 2 of the lemons and spread evenly on top of the asparagus. Set aside.
- Rinse the Alaska rockfish and pat dry with a paper towel. Season both sides with kosher salt and fresh ground black pepper. Lay the Alaska rockfish evenly across the lemon slices.
- In a small sauté pan melt the butter. Add the almonds, juice from remaining lemon and parsley. Sauté for 3-4 minutes. Carefully spoon over each Alaska rockfish filet.
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