Almond Perch Saute (Phase 2 - Soouth Beach)

By ctaubenheim

Ingredients

• 1 C. 1% Milk
• 1 Egg, Beaten
• 1 1/2 C Sliced Mushrooms
• 1/2 C Chopped Hickory
• Smoked Flavored Almonds
• 3 Tbsp + 3 Tbsp Extra Olive Oil
• 2 Tbsp Chopped Parsley
• 1 Tbsp Lemon Juice
• 2 LBs Perch or Grouper Fillets

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a small bowl, whisk together the milk and egg. In a large bowl, combine the mushrooms, almonds, the 3 Tbsp oil, parsley, and lemon juice. Preheat the oven to 400. Heat the remaining 1/4 cup oil in a large nonstick skillet over medium heat.

Step 2

Dip the fish in the egg mixture. Place the fish in one of the skillets and cook for 3 to 5 minutes, or until golden brown. Turn the fish, place in a nonstick baking dish, and bake for 5 minutes. Wipe the skillet clean. Add the almond mixture to the skillet while the fish is in the oven and cook, stirring frequently, for 5 minutes. To serve, place the fish on a serving platter and spoon the almond mixture over the fish.

Step 3

Nutrition: 270 Cal; 18g Fat; 2 1/2g Sat Fat; 25g Protein; 4g Carb; 1g Fiber; 75mg Cholesterol; 130mg Sodium