Red Snapper with Coriander and Almonds
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
18m
Ready In
Ready In
Recipe: #7493
July 10, 2012
Categories: Dinner, Lunch, Main Dish, Fish, Nuts/Seeds, Fruit, Mexican, North American, Pacific Northwest, Pacific Rim, Quick Meals, Brunch, Entertaining, Fall/Autumn, Labor Day, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, Low Calorie, No Eggs, Make it from scratch, Lime more
"A simple snapper recipe, but delicious. from Mexican,The Healthy Way "
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (189.7 g)
- Calories 326.6
- Total Fat - 23.1 g
- Saturated Fat - 6.3 g
- Cholesterol - 19.9 mg
- Sodium - 415.3 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 3.2 g
- Sugars - 12.6 g
- Protein - 12.9 g
- Calcium - 61.7 mg
- Iron - 2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 275f degrees. Spread out the flour in a shallow dish and add seasoning. Dry the fish fillets with kitchen paper, then coat each fillet in the seasoned flour.
Step 2
Heat the butter and oil in a frying pan. Add the snapper fillets in batches if necessary, and cook for 2 minutes. Turn the fillets over carefully and cook the other side until golden. Using a fish slice, carefully transfer the fillets to a shallow dish and keep them warm in the oven.
Step 3
Add the almonds to the fat remaining and fry them for 3 to 4 minutes, until golden. Add the lime rind, juice and coriander to the almonds in the frying pan and stir well. Heat through for 1 to 2 minutes, then pour the mixture over the fish.
Tips & Variations
No special items needed.
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