Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
Pecans may be substituted for the almonds for a unique twist, but then you could not call it Almandine!
What you'll need
- 1 lb red snapper fillets
- 1/4 tsp. sea or kosher salt
- 1 to taste ground white or black pepper (optional)
- 4 tsp. all-purpose flour
- 2 tsp. olive oil
- 2 tbsp. ground raw almonds
- 2 tsp. unsalted tub margarine
- 1 tbsp. lemon juice
- Step 1
Preheat oven to 375 degrees Fahrenheit. Rinse the red snapper fillets and dry between layers of paper towels. Season with salt and pepper, if using. Sprinkle the fillets with the flour, front and back.
- Step 2
In an ovenproof nonstick skillet, saute the fillets in the olive oil until they are nicely browned on both sides, about 20 minutes.
- Step 3
Combine the ground almonds and margarine in a microwave-safe dish and microwave on high for 30 seconds, or until the margarine is melted, then stir to combine.
- Step 4
Pour the almond-margarine mixture and the lemon juice over the fillets. Bake for 3-5 minutes, or until the almonds are nicely browned.
- Meats & Meat Substitutes: 2 1/2