Red Snapper Amandine
Red Snapper Amandine is a delicious and easy fish recipe made with a tasty sauce of butter and almonds. This is our version of a classic French dish
Ingredients
- 2 Red snapper fillets - skin on - about 6-8 oz each
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon clarified Plugrá butter (see note)
- 4 tablespoon Plugrá salted butter
- ⅔ cup sliced almonds
- 1-2 tablespoon lemon juice (to taste)
- 1 teaspoon fresh thyme leaves
Instructions
PREPARE AND SEAR THE FISH
- Dry the skin of the red snapper. Ideally, Pat dry, scrape with a knife to squeegee as much moisture as possible. Continue to pat dry and squeegee until a paper towel remains dry on the skin. Let rest uncovered on a plate in the refrigerator for at least 15 minutes and up to 90 minutes.
- Start heating a well-seasoned cast iron skillet or carbon steel pan on medium high heat. Remove fish from the refrigerator and season on both sides with salt and pepper - being careful to keep the skin dry.
- Add clarified butter to the pan and once you see it rippling and very hot, add the fish carefully skin side down. Have a spatula handy and press the fish firmly down as soon as it hits the pan so it doesn't curl up.
- Cook for about a minute and turn the heat down to medium or just below for another two minutes or less, depending on the thickness of your fish. Flip the fish over for about 30-45 seconds to just finish cooking.
- Remove to a warmed plate - skin side UP and let rest (or plate on a heated serving dish or individual plates) while you make the sauce.
MAKE THE SAUCE
- Have the heat on medium and add the whole butter to the same pan in which you cooked the fish.
- Once melted, add the almonds, a pinch of salt and cook, stirring for about 10 seconds.
- Add the lemon juice and continue to cook, stirring, until the almonds start to brown lightly.
- Add the thyme for about 10 more seconds and remove the pan from the heat.
- Plate your fish and pour the sauce over the top of the fish.
Notes
Making clarified butter is easy. See instructions https://share.mysaffronapp.com/a/shared/recipe/qK6ooxWxd/clarified-butter. Or substitute with whole butter to fry the fish. Please note that using whole butter to sear the fish will result in a more browned sauce at the end. You may want to wipe the pan before making the almond butter sauce.
If you prefer to not eat the skin, cook the fish the exact same way then remove the skin before serving. The skin helps keep the fish together while cooking.
Nutrition
Calories: 685kcalCarbohydrates: 8gProtein: 42gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 162mgSodium: 2615mgPotassium: 962mgFiber: 4gSugar: 2gVitamin A: 931IUVitamin C: 7mgCalcium: 152mgIron: 2mg
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