red snapper amandine

Red Snapper Amandine

When the craving for seafood strikes, nothing can trump pan-fried Red Snapper with sliced almonds. I’ve been using this technique for years and never had a complaint yet.


Red Snapper Amandine

  • Servings: 4
  • Difficulty: moderate
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  • 4 6-ounce red snapper fillets
  • 2 cups all-purpose flour
  • 2 tablespoons Stevarino’s Carribean Spice Rub
  • 1 cup canola oil
  • ½ pound unsalted butter
  • 1 cup sliced almonds
  • 1/8 cup fresh lemon juice
  • 2 tablespoons fresh parsley
  • 1 teaspoon Worcestershire sauce
  • Kosher salt (to taste)
  • Cracked black pepper (to taste)


  1. Combine Stevarino’s Carribean Spice Rub with flour. Blend well to make seasoned flour. Place cut fillets into seasoned flour and coat evenly on both sides; repeat coating process for each fillet.

  2. Pour oil into a large, heavy-duty sauté pan, preferably cast-iron. Pan sauté the seasoned fillets over medium heat until they are crisp and golden brown on both sides. Transfer fillets to drain on paper towels; transfer to a plate and place in a warm oven for holding.

  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

  4. The sauce: Melt butter in a skillet; do not burn. Add almonds and toss well, making sure they are covered in butter. Stir in lemon juice, parsley, and Worcestershire. Pour sauce over fillets and serve.


Steve D.

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