Best Snapper Encrusted With Almonds Recipes

SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS

Steps:

• In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
• Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
• With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
• To the marinating vegetables, add the watercress and basil. Toss to combine.
• Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
• To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

SNAPPER ENCRUSTED WITH ALMONDS

Steps:

• Heat the oven to 500°F. Mix the mayonnaise, garlic, lemon juice, hot pepper sauce, salt, and pepper in a bowl set aside. Place the almonds on a length of plastic wrap or wax paper. Make 4 slits through the fleshy parts of the fish on each side, cutting through to the bone. Brush the mayonnaise mixture over both sides of the fish, leaving the head and tail uncoated. Roll the fish in the almond meal, making sure that all of the mayonnaise-coated parts are covered. Place the fish on a rack set on a rimmed sheet pan, as if it were swimming, spreading open the sides of the interior cavity to help the fish balance spray with oil. Bake until the nut-covered skin is crisp and the flesh exposed by the slits appears cooked, 15 to 20 minutes. Transfer the fish to a platter, using 2 spatulas. To serve, lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.