Snapper With Almonds Recipes

PANFRIED GROUPER WITH ALMONDS

Steps:

• Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
• In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.

SNAPPER WITH ALMONDS

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.

FISH - RED SNAPPER ALMONDINE - JERRY RECIPE

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