Seafood Almondine
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
fish fillets |
|
1 |
whole |
egg |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
tablespoon |
water |
|
1/2 |
cup |
panko |
|
1/4 |
cup |
Parmesan cheese -- grated |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
tablespoons |
olive oil |
|
2 |
tablespoons |
unsalted butter |
|
1/4 |
cup |
almonds -- sliced |
|
2 |
tablespoons |
fresh lemon juice |
|
1/4 |
cup |
white wine |
| In a shallow plate mix egg, Dijon, and water. In second plate mix panko, cheese, salt, and pepper. Dry fish fillets. Dip in egg mixture and then bread mixture to coat. Heat oil over medium heat until it shimmers. Add fish and cook 3 to 5 minutes per side until golden. Melt butter in small skillet and add almonds. Cook until they start to brown. Remove from heat and add lemon juice and wine. Serve over fish. Makes 6 servings. |
| Per Serving: 318 Calories; 15g Fat (43.2% calories from fat); 38g Protein; 6g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. |