White Fish Fillets Amandine Recipes

FISH ALMONDINE

From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Fish Almondine image

Steps:

Preheat the oven to 375 degrees F.
In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
Add the parsley and toss it in . . .
Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
Dredge both sides of the fish in the flour, shaking off any excess.
Spread a generous tablespoon of mayonnaise over each piece of fish . . .
And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Ingredients

3/4 cup panko breadcrumbs
1/3 cup sliced almonds
3 tablespoons salted butter, melted
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup all-purpose flour
Six 6-ounce cod fillets
1/2 cup mayonnaise
Juice of 1 lemon

FISH WITH SIZZLING OLIVE BUTTER

Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.

Provided by Melissa Clark

Categories dinner, easy, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Fish With Sizzling Olive Butter image

Steps:

Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

Ingredients

1/4 cup unsalted butter (1/2 stick)
1 tablespoon extra-virgin olive oil
1 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
2 garlic cloves, minced or finely grated
1/2 teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
Kosher salt and freshly ground black pepper
2 lime wedges, plus more for serving
1/4 cup chopped cilantro or parsley, leaves and tender stems
1/4 cup chopped dill, leaves and tender stems

WALLEYE FILLETS AMANDINE

Found this in a camping cook book. will work with most white fish.. So easy. But so good.

Provided by Bob Wakeman

Categories Fish

Time 50m

Number Of Ingredients 8

Walleye Fillets Amandine image

Steps:

1. You will need heavy-duty foil.place a fillet portion on foil . In a mixing bowl combine season salt,thyme and cilantro,mix well.sprinkle a little on each fillet,dot with butter. wrap each fillet in foil.place on rack on grill,over med heat. Grill for 15-20 min,turing once.
2. in a cast iron skillet over med heat . Melt 2 Tlb butter,add almondt . Toast till brown. remove from heat.Add lemon juice hot sauce and 2 tlb butter. Stir mixing well.
3. remove fish from grill. slowly unwrap fish. Transfer to plate. Add a little sause to each fish fillet. And enjoy...

Ingredients

3 lb walleye fillets,cut to serving size.
1 stick butter, cold,"real butter unsalted"
1 1/2 tsp seasoning salt
1/2 tsp thyme, dried
1/2 tsp cilantro, dried
1/2 c almonds, slivered
2 Tbsp lemon juice
hot sauce to taste

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White Fish Fillets Amandine Recipes

FISH ALMONDINE

FISH WITH SIZZLING OLIVE BUTTER

WALLEYE FILLETS AMANDINE

Found this in a camping cook book. will work with most white fish.. So easy. But so good.

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