Wednesday, February 3, 2010

62: Pargo Almendrina / Snapper Almondine

For the fish:

1 pound snapper filets
1 lime
2 garlic cloves, minced
1/8 teaspoon black pepper
1 Tablespoon salt
1 cup flour
1/2 pound butter (2 sticks)

For the almondine sauce:
Butter used in fish preparation
1/2 cup wine wine
1 onion, chopped
2 Tablespoons flour
1/2 cup toasted almonds (slivered, chopped or whole - depends on your preference)

1. Clean the fish filets and marinade them in the minced garlic cloves, salt, lime juice and black pepper. Marinade at least 30 minutes.

2. Dredge the fish filets in flour and fry them in butter you have melted in a hot skillet.

3. One fish have been fried and are golden on both sides, remove the filets and place on a serving plate.

4. Place the chopped onion in the butter left in the skillet and sautee the onion until softened.

5. In a measuring cup or bowl, dissolve 2 Tablespoons of flour in the white wine. Add this liquid to the sauteed onions and mix well. Let sit on medium heat until it starts to thicken.

6. Add the almonds to the thickened sauce and pour over the fish filets.

Makes 4 servings. Serve hot.

If you prefer a less-thick sauce, add only 1T flour to the white wine.

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