In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
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It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. If you can't find Pinko breadcrumbs, you could try regular bread crumbs.
I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal. DIRECTIONS First make the Amandine breading by placing Pinko breadcrumbs, lemon zest, and sliced almonds into a food processor.
Dredge each (fish) fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. Preheat sauté pan using medium heat.
Add the butter and melt, being careful not to burn. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
Optional: Sprinkle chopped parsley on top of the fish before serving. You can use any white fish (Grouper, Snapper, Haddock, Cod) for this recipe -- very gourmet taste but not very difficult a recipe -- just very rich sauce and fish cooked in butter.
My husband, who is a very good cook himself, raved about this meal I made him for Father's Day (he caught the fresh grouper earlier that day -- delicious!) Yield 2 people Active Time 15 minutes.
2 fish fillets Juice of half a lemon Milk Seasoned Flour (1 Cup Flour, 1 tsp Seasoned Salt, Pepper to taste) 2 T butter 1/3 cup sliced almonds 4-5 large mushrooms sliced thin 1/3 cup dry white wine, if desired Splash of Cream or Half & Half Add lemon juice, almonds & mushrooms to browned butter.
For some reason it's difficult for me to be creative with fish, so I'm always looking for another way to prepare it. I tried this on a chance even though there was no picture to go with the recipe (never a good sign).
In a small bowl, combine bread crumbs, almonds, salt and butter or margarine and mix well, (if it is necessary add additional butter, mixing well until crumb mixture begins to hold together.). Coat fish with flour, shaking off excess.
Spread mayonnaise evenly over fillets and cover evenly with the crumbs mixture, lightly pressing into the fish fillets. Place them skin down in a baking pan large enough to hold in a single layer, (or use a baking pan with a low rack to hold fish above and the water under the rack.).
Note: Take special care when pouring the thinnest possible layer of water around the fish, so don't wash away or wet the topping. This step helps to ensure that the fish cooks up moist and tender.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
I may try a bit of sweet white wine for bull nose dolphin. Be sure to turn when broiling as the browning gives a nice texture and crunch.
The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter.
I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).
Set a large nonstick sauté pan over medium heat. Put the flour in a shallow dish and season with salt and pepper, to taste.
In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side.
Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Once the fillets have been removed the pan, add the chopped shallots and gently sauté over low heat until translucent, about 1 minute.