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Almond Crusted Fish



ALMOND CRUSTED FISH
Bahama Breeze Recipe

Makes 2 servings

2 tablespoons olive oil
4( 4 oz.) pieces fresh fish cut 1/2 inch thick
salt and pepper to taste
1/2 cup Almond Crust (see recipe)
1/2 cup Lemon Butter Sauce (see recipe)
2 servings of your favorite side dish
2 servings of your favorite vegetables

Lightly season the fish on both sides with salt and pepper. Heat a 10 inch saute pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; saute the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side dishes.

Almond Crust:
1 slice of fresh white bread
1/4 cup of honey roasted sliced almonds
2 tablespoons butter, melted
1 teaspoon lemon juice, fresh squeezed
1 teaspoon chopped fresh parsley

Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350 degree oven (4-5 minutes). Measure out 1/4 cup of the bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Lemon Butter Sauce:
1 tablespoon olive oil
1 teaspoon chopped garlic
2 tablespoons white wine
1/2 teaspoon fresh thyme
1 cup of heavy cream
3 threads of saffron
1 tablespoon lemon juice, fresh squeezed
2 tablespoons butter cubes, cold
salt and white pepper to taste
1 teaspoon cornstarch
1 teaspoon cold water

Add the oil to a heated small sauce pan. Add the garlic and saute for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.

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