Snapper Encrusted with Almonds
If you don't like looking dinner in the eye, stop right here. In this recipe a whole fish (head, tail, fins - the works) is roasted upright, as if it were swimming across the plate. It makes a dramatic presentation, but that's not why we're doing it. The fish is crusted with ground almonds. If it were roasted on its side, the almonds would crisp on one side and become soggy on the other. To keep that from happening, the fish is perched stomach-down, propped up and balanced by spreading out the walls of its belly. Sounds odd - looks great - tastes better.
Yield: 4 Ready in 45 minutes
3 people trying soon
Snapper Encrusted with Almonds Preparation
Preliminaries: Heat the oven to 500 degrees.
Preparation: Mix the mayonnaise, garlic, lemon juice, hot pepper sauce, salt, and pepper in a bowl; set aside. Place the almonds on a length of plastic wrap or wax paper.
Make four slits through the fleshy parts of the fish on each side, cutting through to the bone. Brush the mayonnaise mixture over both sides of the fish, leaving the head and tail uncoated. Roll the fish in the almond meal, making sure that all of the mayonnaise-coated parts are covered. Place the fish on a rack set on a rimmed sheet pan, as if it were swimming, spreading open the sides of the interior cavity to help the fish balance; spray fish with oil. Bake until the nut-covered skin is crisp and any flesh exposed by the slits appears cooked, 15 to 20 minutes.
Transfer the fish to a platter, using 2 spatulas.
Presentation: To serve, lift the flesh of the fish from the bone with a spatula, using the cuts in the sides to help separate it into portions.
Source: "Homemade in a Hurry" by Andrew Schloss.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Snapper Encrusted with Almonds Reviews
[I posted this recipe.]
6 years, 4 months, 1 weeks, 1 days, 17 hours, 51 minutes ago