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 fillet. 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.