Red Snapper with Toasted Almonds Recipe
Ingredients
| Almonds | 1/3 Cup (16 tbs), sliced | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 3/4 pounds red snapper fillets | ||
| Vegetable oil | 1 Tablespoon | |
| Unsalted butter | 3 Tablespoon | |
| 4 scallions, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
Directions
1. In a large ungreased skillet, toast the almonds over medium heat, shaking frequently, until golden, about 5 minutes. Remove the almonds from the pan and set aside.
2. In a shallow bowl, combine the flour, salt, and pepper. Lightly dredge the snapper fillets in the seasoned flour.
3. In the same large skillet, warm the oil with 1 tablespoon of the butter over medium-high heat until the butter is melted. Add the fillets and saute until golden brown and cooked through, about 4 minutes per side. Remove the fish to a plate and cover loosely to keep warm.
4. Add the remaining 2 tablespoons butter to the skillet. Add the scallions and garlic, and saute until the scallions are just limp, about 1 minute. Add the almonds and cook until coated with butter, about 1 minute.
5. Serve the fish topped with the almonds and scallions.
2. In a shallow bowl, combine the flour, salt, and pepper. Lightly dredge the snapper fillets in the seasoned flour.
3. In the same large skillet, warm the oil with 1 tablespoon of the butter over medium-high heat until the butter is melted. Add the fillets and saute until golden brown and cooked through, about 4 minutes per side. Remove the fish to a plate and cover loosely to keep warm.
4. Add the remaining 2 tablespoons butter to the skillet. Add the scallions and garlic, and saute until the scallions are just limp, about 1 minute. Add the almonds and cook until coated with butter, about 1 minute.
5. Serve the fish topped with the almonds and scallions.
Chef
