Monday, August 15, 2011

Almond Crusted Red Snapper

4         red snapper fillets -- (4 to 6 oz. each)
  2        tablespoons  butter or margarine
 1 1/2  tablespoons  honey
  2       tablespoons  Dijon mustard
 1/4    cup  soft bread crumbs
 1/4    cup  finely chopped almonds
  2       teaspoons  finely chopped parsley
                        lemon wedges and parsley for garnish -- optional
this crunchy almond coating works well on any fish fillets.
Preheat oven to 450 degrees.Place skin side down in a 
lightly greased baking dish. Sprinkle with salt and pepper.
In a small skillet melt butter or margarine and 
honey. Stir in mustard Brush on fillets.
Combine bread crumbs, almonds and parsley. Spoon evenly over each 
Bake for 8 to 10 minutes or until fish flakes easily when tested with a 
fork. Garnish with lemon and parsley, if desired.
Change of Pace: Substitute pecans for the almonds.