Baked Red Snapper Almandine is another way to get added omega-3 fatty acids, the good kind, into your diet. Red Snapper is a delicious fish, is low in calories and high in protein.

Baked Red Snapper Almandine Prep Time: 15 min
Cook Time: 25 min
Ready In: 40 min

Servings: 4

Ingredients
1 lb Red Snapper Fillets
¼ tsp Sea or Kosher Salt
1 to taste fresh Ground White or Black Pepper (optional)
4 tsp All-purpose Flour
2 tsp Olive Oil
2 tbsp Ground Raw Almonds
2 tsp Unsalted Tub Margarine
1 tbsp Lemon Juice

Directions
Preheat oven to 375 degrees F. Rinse the red snapper fillets and dry between layers of paper towels. Season with salt and pepper, if using. Sprinkle the fillets with the flour, front and back.
In an ovenproof nonstick skillet, sauté the fillets in the olive oil until they are nicely browned on both sides, about 20 minutes.
Combine the ground almonds and margarine in a microwave-safe dish and microwave on high for 30 seconds, or until the margarine is melted, then stir to combine.
Pour the almond-margarine mixture and the lemon juice over the fillets. Bake for 3 to 5 minutes, or until the almonds are nicely browned.

Tips & Notes
Pecans may be substituted for the almonds for a unique twist, but then you could not call it Almandine!
Red snapper is a warm-water found fish in the Gulf of Mexico and southern Atlantic coast. This large fish may provide several health benefits when you eat it as part of a balanced diet.
Low-calorie, high-protein foods can help you lose extra weight, lowering the risk for heart disease, type 2 diabetes and osteoarthritis. A 3 ounce serving of red snapper has only 109 calories, and provides 22 grams of protein, or 44 percent of the daily value, based on a 2,000-calorie diet.
The way you prepare and serve your red snapper affects its nutritional value and health benefits. Breaded, fried red snapper is higher in calories, fat and carbohydrates than broiled.
Another concern is the mercury content of red snapper, notes the University of Michigan website. Mercury is an environmental contaminant in seafood that can affect cognition.
Pregnant women in particular should avoid certain fish species, like red snapper, which are higher in mercury than others.

Nutritional Information Per Serving
Calories: 134
Total Fat: 5.3g
Saturated Fat: 0.1g
Cholesterol: 30mg
Sodium: 200mg
Total Carbohydrates: 3g
Dietary Fiber: 0.1g
Protein: 18g

Source: DiabetesCare.net

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