I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish. It’s so simple to make, it is a delight to serve and enjoy. – Jen
Fresh Red Snapper (6 oz)
½ cup Flour
1 cup Sliced Almond
3 Tbsp Butter
1 Tbsp Capers
1 Tbsp Parsley (chopped)
¼ cup White wine
- Place flour in a bowl. In a separate bowl, beat egg and reserve. Place almonds on a plate.
- Preheat a large fry pan over medium heat.
- Season snapper with salt and pepper.
- Dredge snapper in flour on one side first. Then place the floured side into the beaten egg mix. Then press the snapper (egg side down) into the almonds. Press gently and let it sit for 1 minute.
- Add 2 tbsp butter to the fry pan with a touch of veg oil. Pan sear snapper in the pan (almond side down first). Let snapper cook on almond side for 1-2 mins. Be sure to watch as you don’t want to burn the almond crust. You want a nice golden crust.
- Flip snapper over and cook on second side for 4-5mins.
- Place fish on plate. Proceed to make pan sauce by adding white wine and capers to the pan. Next add the other 1 tbsp of butter, parsley and a squeeze of lemon juice. Cook in pan for 1 minute to reduce slightly. Pour this pan sauce over fish.