Best 6 Almond Crusted Snapper Recipes

PANFRIED GROUPER WITH ALMONDS

Steps:

• Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. 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.
• In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.

ALMOND-CRUSTED SNAPPER

Steps:

• Preheat the oven to 400 degrees. Place the nuts in a large skillet over medium heat and cook, shaking or stirring occasionally, until the nuts are brown, about 3 to 5 minutes. Place in a food processor and pulse until ground. Place the almonds, roasted garlic, mustard, virgin olive oil, parsley, rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a bowl and mash to a paste. Place a large cast-iron skillet or other heavy ovenproof skillet over medium-high heat and when it is hot, add the olive oil. Sprinkle the snapper with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to the pan, skin side down, and cook until skin is crisp, about 2 minutes. Turn the fillets over and spread the top with the almond mixture. Place in the oven and bake until the crust is well browned, about 6 minutes. Serve on a large platter.

SNAPPER WITH ALMONDS

Steps:

• 1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.
• 2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
• 3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

COCONUT CRUSTED RED SNAPPER

Steps:

• In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
• In another shallow bowl whisk together the egg and the milk.
• Place the remaining 1/4 cup flour in a shallow bowl.
• For Each Fillet:
• Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
• Heat the 1 T. of olive oil in a lg. saute pan until hot.
• Add the fillets to the pan, coconut side down.
• Cook 3 mins., then turn and cook until done, about 1 minute more.