Florida Pompano Almondine
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 10 Min. Prep Time • 12 Min. Cook Time| Ingredients |
|---|
| 1/2 c. sliced almonds |
| 4 Tbsp. butter, melted |
| 4 (6-oz.) Florida Pompano fillets (Mahi-Mahi or snapper may be substituted) |
| 2 tsp. cayenne pepper |
| sea salt to taste |
| ground black pepper to taste |
| 1 c. rice flour |
| 1/2 c. butter |
| 1/4 c. Florida lemon juice |
| 1/4 c. Florida flat leaf parsley, chopped |
Directions:
1. Heat oven to 375°F. Place sliced almonds and 4 Tbsp. butter in ovenproof dish; roast for 7 min. or until golden. Remove from oven and set aside.
2. Sprinkle fillets with seasonings then dredge in flour. Melt 1/2 c. butter in shallow skillet over medium-high heat; add fillets and cook 3-5 min. per side until cooked through. Remove fillets from pan and keep warm.
3. Add toasted almonds, lemon juice and parsley to butter in the skillet; mix well then spoon over cooked fillets.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutrition:
Calories: 831; Calories From Fat: 532; Total Fat: 60g; Saturated Fat: 30g; Cholesterol: 186mg; Total Carbs: 36g; Protein: 37g;