Redfish Almondine Recipe
Almond crusted batter, fried & topped with a creole mineure, served with creole green beans and heirloom potatoes
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Frequently paired with
The best thing to pair and share with REDFISH ALMONDINE
Ingredients
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Redfish Almondine
Creole Mineure
Creole Green Beans
Heirloom Potatoes
Method
Prepare the Redfish
Coat the Fish
In a shallow dish, mix almond flour, all-purpose flour, salt, and black pepper. In another bowl, beat the eggs. Dip each redfish fillet first in the egg, then in the flour mixture to coat.
Fry the Fish
Heat olive oil in a large skillet over medium heat. Fry the coated redfish fillets for about 4-5 minutes on each side or until golden brown. Remove and set aside.
Make the Creole Mineure
Prepare the Sauce
In a pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in chopped parsley, lemon juice, and creole seasoning. Cook for an additional 2 minutes.
Cook the Green Beans
Sauté the Beans
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the green beans and creole seasoning. Sauté for 5-7 minutes until tender.
Prepare the Heirloom Potatoes
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss diced heirloom potatoes with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Serve
Plate the Dish
Serve the fried redfish topped with creole mineure alongside sautéed green beans and roasted heirloom potatoes.
