Baked Red Snapper already has a nutty flavor to it, so adding almonds is a bonus. Pecans may be substituted for the almonds for a unique twist, but then you could not call it Almandine, it would be called “Pecandine”.

Baked Red Snapper AlmandinePrep 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
Ground White or Black Pepper (optional, to taste)
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 Fahrenheit. 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
Red Snapper is one of the most popular of all white fish. In fact snapper is increasingly becoming a generic term for white fish. Red Snapper can be found all over the world with most fish being harvested in the Gulf of Mexico and Indonesia.
The high demand has led to a high price and the high price has led to fish fraud. A University of North Carolina class project found 17 out of 22 fish they bought labeled as Red Snapper were actually some other kind of snapper.
The lesson here is to buy your fish from someone who knows what they are actually selling. Real Red Snapper has a great, firm texture and a sweet, nutty flavor that lends itself very well to everything from hot chilies to subtle herbs. And, of course, Red Snapper is excellent for grilling.
When buying whole Red Snapper look for clear, red eyes, bright red skin that fades towards the belly. If you are looking for fillets try to buy it with the skin on. This will help hold the fish together and lets you get a look at the skin to make sure it’s the real thing. Grilling with the skin on is not only easier but helps hold some of the flavor to the fish.

Nutrition 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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