Lemon and Butter Red Snapper with Almonds

By SallySmo

Ingredients

• Red Snapper Fillet (skin removed)
• 1/2 Lemon
• 2 Tbsp Sliced Almonds
• 2 Tbsp Flour
• Salt
• Pepper
• Cayenne Pepper
• 1 Tbsp Olive OIl
• 1 Tbsp Butter

Details

Servings 1

Preparation

Step 1

Heat butter and olive oil in large skillet on medium high. Dredge fillet in flour seasoned with salt, pepper and cayenne. When the butter begins to sizzle, place the fillet in skillet. When browned, turn over and squeeze lemon over browned side of fish. Add almonds to the skillet just to the side of the fish and turn almonds occasionally to keep from burning. When both sides of fish are browned, remove from skillet, squeeze more lemon on fish and top with almonds. It's important to only turn the fish fillet one time while cooking.

Depending on the size of the fillet, you may want to set aside half for leftovers the next day. I put on foil and when cool, wrap and put in the refrigerator. Heat in 350 oven for 25 minutes. Open the foil to expose the fish during the last 10 minutes.

-Sally Smolenski