Redfish Amandíne Recipe
Jumbo crab, toasted almonds, brown butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Brown Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and set aside.
Sauté the Garlic
In a large skillet, add a tablespoon of the brown butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
Cook the Redfish
Season the redfish fillets with salt and black pepper. Add the fillets to the skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Add Crab and Almonds
Once the fish is cooked, gently fold in the jumbo crab meat and toasted almonds into the skillet, allowing them to warm through for about 2 minutes.
Finish with Brown Butter
Drizzle the remaining brown butter over the fish, crab, and almonds. Add lemon juice and sprinkle with fresh parsley before serving.