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
- 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)
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.
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.
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.
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.