Thursday, July 22, 2010

Almond Crusted Fresh Fish

Serves: 2


2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)


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

Almond Crust

1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley


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 ¼ 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.

Lemon Butter Sauce

1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water


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

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