Almond Crusted Red Snapper

Course : Seafoods
Serves: 4
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4 fillets red snapper fillets -- (4 to 6 oz. each)
2 tablespoons butter or margarine
1 1/2 tablespoons honey
2 tablespoons dijon mustard
1/4 cup soft bread crumbs
1/4 cup finely chopped almonds
2 teaspoons finely chopped parsley
1 bunch lemon wedges and parsley for garnish -- optional

Preparation / Directions:

This crunchy almond coating works well on any fish fillets, such as orange roughy, halibut or salmon. Preheat oven to 450 degrees. Wipe fish dry. Place skin side down in a lightly greased 13 x 9-inch baking dish. Sprinkle with salt and pepper. In a small skillet or microwave-safe bowl, melt butter or margarine and honey. Stir in mustard Brush on fillets. Combine bread crumbs, almonds and parsley. Spoon evenly over each fillet. Bake for 8 to 10 minutes or until fish flakes easily when tested with a fork. Garnish with lemon and parsley, if desired. Change of Pace: Substitute pecans for the almonds.


Nutritional Information:

88 Calories (kcal); 6g Total Fat; (60% calories from fat); 1g Protein; 8g Carbohydrate; 16mg Cholesterol; 168mg Sodium

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