Almond Crusted Snapper Recipes

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

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.

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.

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.