ALMOND CRUSTED STURGEON

Almond Crusted Sturgeon image

Provided by Molly O'Neill

Time 20m

Yield Four servings

Number Of Ingredients 15

Ingredients

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