ALMOND CRUSTED STURGEON
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Combine the ground almonds, ground pumpkin seeds, bread crumbs, paprika, salt and pepper in a shallow pan. Set aside. Lightly brush a baking sheet with butter. Set aside.
- Put the egg whites in a shallow dish. Beat lightly. Dip each sturgeon fillet into the egg whites, then dust both sides with the ground almond mixture. Place on the baking sheet.
- Bake the fillets until cooked through, about 5 to 10 minutes. Meanwhile, combine the pineapple, melons, lime, mint and basil. Set aside. Divide the fillets among 4 plates. Garnish with fruit salad.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 501 milligrams, Sugar 9 grams, TransFat 0 grams
PANFRIED GROUPER WITH ALMONDS
Steps:
- Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
- In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.
ALMOND CRUST
Categories Food Processor Nut Dessert Almond Summer Chill Bon Appétit
Yield Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts
Number Of Ingredients 7
Steps:
- Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.
ALMOND-CRUSTED TILAPIA
Steps:
- Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
- Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
- Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g
ALMOND CRUSTED SALMON
If you are, like I am, a fan of salmon, you'll especially like this one. Crunchy almonds make this fish delicious!
Provided by suziwollman
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
- Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
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- Baking. Baking is the first step in any meat recipe. Sturgeon meat tastes better when it is slow-cooked and baked for a longer period. Start by preheating the oven to 350 °F.
- Poaching. Poaching may be illegal in the wildlife, but not here in the kitchen! It is a slow and gentle method to cook delicate meat at a lower temperature without losing its moisture in the process.
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