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
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
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- 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)
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- 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- Lightly season the fish on both sides with salt and pepper.
- Heat a 10" sauté pan over medium high heat then add the olive oil.
- 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.
- Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.
- Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
- Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
- Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
- Place all the ingredients in a small mixing bowl and mix to evenly combine.
- Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
- Add the oil to a heated small sauce pan.
- Add the garlic and sauté for 30 seconds.
- Add the wine and thyme; reduce by half.
- Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
- Add the butter cubes and stir until combined.
- Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
- Season the sauce with salt and white pepper to taste.
- Strain the sauce through a fine mesh strainer and serve hot.
This recipe was submitted by Kristen Jimenez (kjimenez@gcigroup.com)for Bahama Breeze and used with permission.
