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Lilly’s Table

 
 
Creamy Blue Pear Salad
© Lillys-Table.com Photo of Fish Almandine
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Fish Almandine

from Fish Almandine with Creamy Blue Pear Salad, the Week of October 7, 2012.
View the next recipe for this meal.

Sliced almonds encrust flakey white fish and are seared until golden. A lightly sweet sauce of almonds takes this dish even further.

Select your fish with the help of the Monterey Bay Aquarium’s Seafood Watch. Some of the best white fish choices right now include: Pacific Cod, Pacific Halibut, US Farmed Tilapia & Catfish. Some other good alternatives include: Turbot (shown in the photo) and Pacific Sole or Flounder.

Ingredients

  • 12 ounces white fish of the day, pacific cod, pacific halibut, or pacific sole
  • ¼ teaspoon salt
  • ½ cup flour, white, whole-wheat, or brown-rice
  • 1 egg, lightly beaten with a splash of water
  • ¾ cup sliced almonds, raw
  • 1 tablespoon butter, salted
  • 1 tablespoon olive oil
  • ½ cup amaretto, or white wine

Serving Size: 2 People

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Preparation Instructions

Cut the fish into appropriate fillets (or have them cut at the fish market). Season both sides with a pinch of salt. Sprinkle generously with the flour, shaking off any excess.

Beat the egg in a shallow bowl with a splash of water and dip the fish in. Adhere the sliced almonds to one side.

Place a skillet over medium heat and add the olive oil and butter. Once they are melted place the fish, nut side down into the oil. Adhere more almonds on to the other side while it sears. As soon as the almonds are lightly golden, flip the fish and sear on the other side. Continue to heat until it is barely firm to the touch and the almonds are golden.

Remove the fish from the pan, cover with a lid. Deglaze the pan with the amaretto or white wine. Toss in the remaining almonds and simmer for about 1 minute.

Pour the sauce over the fish and enjoy immediately.