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Walleye Amandine
Ingredients
- 4 8 - 10 ounces skinless walleye, trout, red snapper, or catfish fillets, 3/4- to 1-inch thick
- 1 tablespoon butter, melted
- Salt and ground black pepper
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 tablespoons lemon juice (optional)
- Lemon wedges (optional)
- 1 recipe Artichoke Tartar Sauce (see Recipe Center)
Directions
1. 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.
2. 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.
3. In a medium skillet cook almonds in butter until golden. Remove from heat. If you like, stir in 2 tablespoons lemon juice.
4. To serve, place fish on a platter and spoon almond mixture over. If you like, serve with lemon wedges. Makes 4 servings.
Made this for dinner tonight. Delicious and easy! Certainly will make it again. Very quick prep and my husband loved it!
8/27/2010 06:42:29 PM Report Abuse