FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toast almonds over moderate heat and reserve.
- Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
- Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
- Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.
ALMOND-TOPPED FISH
A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying-and the flavor is outstanding. Once you've tried this tender fish, you'll never go back to fried. -Heidi Kirsch, Waterloo, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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.
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.
CRISPY ALMOND TILAPIA
Since changing to a healthier style of cooking, I've come up with new coatings for baked fish. I use almonds, panko bread crumbs and a smidge of hot sauce to add crunchy texture with nice heat. -Amanda Flinner, Beaver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Whisk together egg and hot sauce in a shallow bowl. In a separate shallow bowl, toss almonds, bread crumbs, lemon zest and seasonings., Halve fillets lengthwise; sprinkle with salt and pepper. Dip in egg mixture, then in almond mixture, patting to adhere; place on a greased or parchment-lined baking sheet. Bake until lightly browned and fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 251 calories, Fat 13g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SALMON WITH THYME, LEMON BUTTER AND ALMONDS
Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity. Wrap it all into a tightly sealed parcel, put it on a baking sheet and roast it. In truth, any fish can be cooked like this, and you can play around with the herbs, depending on what is available. This is a very good-natured recipe.
Provided by Nigella Lawson
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
- Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
- When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
- Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 57 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 17 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams
ALMOND-CRUSTED FISH WITH SAFFRON SAUCE
Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
- Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.61 milligram of sodium
LEMON-BUTTER TILAPIA WITH ALMONDS
Sometimes I want a nice meal without a ton of effort or wait time. Thankfully, I have this lemony, buttery fish that's super fast and totally tasty. -Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. Remove and keep warm., Add butter, wine and lemon juice to same pan; cook and stir until butter is melted. Serve with fish; sprinkle fish with almonds.
Nutrition Facts : Calories 269 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 427mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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.
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