Entertaining Appetizer, Almond Crusted Fresh Fish

Almond Crusted Fresh Fish



Lent runs for almost six weeks, so why not add a little something special to those Friday night fish dinners? You can add culinary creativity to fish preparation during the Lenten season with Bahama Breeze's Almond Crusted Fresh Fish. It makes a delicious, and healthier, alternative to traditional fried fish recipes and will impress family members with a unique, flavorful meal on those meatless Fridays.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:

* 2 tablespoons olive oil
* 4 ea. 4 oz. fish filets (about 1/2 inch thick)
* salt and pepper to taste
* 1/2 cup almond crust
* 1/2 cup lemon butter sauce
* ------------------------------------------
* Almond Crust
* 1 slice white bread (fresh)
* 1/4 cup Honey Roasted Sliced Almonds
* 2 tablespoons butter (melted)
* 1 teaspoon lemon juice (fresh)
* 1 teaspoon chopped parsley (fresh)
* ------------------------------------------
* Lemon Butter Sauce
* 1 tablespoon olive oil
* 1 teaspoon arlic (chopped )
* 2 tablespoons white wine
* 1/2 teaspoon Thyme (fresh)
* 1 cup heavy cream
* 3 threads of saffron
* 1 tablespoon lemon juice (fresh)
* 2 tablespoons butter (cold, cubed)
* salt and white pepper to taste
* 1 teaspoon cornstarch
* 1 teaspoon cold water

Preparation:
Part 1 - Prepare the Fish

1. Lightly season the fish on both sides with salt and pepper.
2. Heat a 10" sauté pan over medium high heat then add the olive oil.
3. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
4. Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.

Part 2 - Prepare the Almond Crust

1. Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
2. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
3. Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
4. Place all the ingredients in a small mixing bowl and mix to evenly combine.
5. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Part 3 - Prepare the Lemon Butter Sauce

1. Add the oil to a heated small sauce pan.
2. Add the garlic and sauté for 30 seconds.
3. Add the wine and thyme; reduce by half.
4. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
5. Add the butter cubes and stir until combined.
6. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
7. Season the sauce with salt and white pepper to taste.
8. Strain the sauce through a fine mesh strainer and serve hot.

Serves: This recipe makes 2 servings.