ALMOND CRUSTED STURGEON

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Almond Crusted Sturgeon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

1/2 cup ground blanched almonds
1/2 cup ground toasted pumpkin seeds
1/3 cup dried fine bread crumbs, freshly made
1 1/2 teaspoons sweet paprika
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon butter, melted
2 egg whites
4 6-to-8-ounce sturgeon fillets
1 cup diced pineapple
1/2 cup diced cantaloupe
1/2 cup diced honeydew
1/4 cup fresh lime juice
1/4 cup minced fresh mint leaves
1/4 cup minced fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees. Combine the ground almonds, ground pumpkin seeds, bread crumbs, paprika, salt and pepper in a shallow pan. Set aside. Lightly brush a baking sheet with butter. Set aside.
  • Put the egg whites in a shallow dish. Beat lightly. Dip each sturgeon fillet into the egg whites, then dust both sides with the ground almond mixture. Place on the baking sheet.
  • Bake the fillets until cooked through, about 5 to 10 minutes. Meanwhile, combine the pineapple, melons, lime, mint and basil. Set aside. Divide the fillets among 4 plates. Garnish with fruit salad.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 9 grams, TransFat 0 grams

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