Almond Crusted Fresh Fish

Bahama Breeze’s Almond Crusted Fresh Fish recipe. Honey almonds provide a sweet crunch to this fresh fish in lemon butter sauce.

Ingredients

  • 2 tablespoons olive oil
  • 4 each, 4-ounce weight pieces, fresh fish cut 1/2 inch thick
  • Salt and pepper, to taste

For almond crust:

  • 1 slice fresh white bread
  • 1/4 cup honey roasted sliced almonds
  • 2 tablespoons butter, melted
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon chopped fresh parsley

For the lemon butter sauce:

  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 2 tablespoons white wine
  • 1/2 teaspoon fresh thyme
  • 1 cup heavy cream
  • 3 threads saffron
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons butter cubes, cold
  • Salt and white pepper, to taste
  • 1 teaspoon cold water
  • 1 teaspoon corn starch

Instructions

To prepare the fish:

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

To prepare the almond crust:

  1. 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°F oven (4–5 minutes). Measure out 1/4 cup of 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.

To prepare the lemon butter sauce:

  1. Add the oil to a heated small sauce pan. Add the garlic and sauté 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.
  2. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.

Originally published at www.foodchannel.com.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.