Snapper Almondine Recipe

Directions

1. 1

   Toast almonds

   In a dry skillet over medium heat, toast sliced almonds until golden and fragrant, about 3–4 minutes. Remove from the pan and set aside.

2. 2

   Season snapper fillets with salt and pepper on both sides. Dredge in all-purpose flour, tapping off excess.

3. 3

   Sear snapper

   In a large skillet, heat olive oil over medium-high heat. Add 2 tablespoons of butter and swirl until melted. Add the seasoned fillets and sear until golden and just cooked through, about 3–4 minutes per side. Transfer to a warm plate.

4. 4

   Brown butter and garlic

   In the same skillet, melt the remaining butter until lightly browned. Add minced garlic and cook for about 30 seconds until fragrant.

5. 5

   Add lemon juice and lemon zest to the pan, swirling to combine with the browned butter.

6. 6

   Add the toasted almonds to the pan and toss to coat in the lemon-brown butter sauce.

7. 7

   Return the fish to the pan and spoon the almond-butter sauce over the fillets. Sprinkle chopped parsley on top and let everything come together for another minute.

8. 8

   Serve immediately with lemon wedges on the side.