White Fish Fillets Amandine

Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 pounds skinless pollock fillets
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/4 cup melted butter
recipe tools

Directions

Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork.

While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.