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- Makes: 4 servings
- Start to Finish
skinless walleye, trout, red snapper, or catfish fillets, 3/4- to 1-inch thick
Salt and ground black pepper
lemon juice (optional)
Lemon wedges (optional)
recipe Artichoke Tartar Sauce (see Recipe Center)
Rinse fish; pat dry. Line a large baking pan with foil. Place fish in the pan; brush with half of the melted butter. Sprinkle with salt and pepper. Turn fillets, repeat. Tuck any thin portions under to make fillets a uniform thickness.
Broil 4 inches from the heat for 5 minutes. Turn and broil 4 to 5 minutes longer or until fish flakes easily when tested with a fork.
In a medium skillet cook almonds in butter until golden. Remove from heat. If you like, stir in 2 tablespoons lemon juice.
To serve, place fish on a platter and spoon almond mixture over. If you like, serve with lemon wedges. Makes 4 servings.