Try this Toasted Almond-Topped Fish recipe, or contribute your own.
Suggest a better description1. Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)
2. Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.
3. Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
4. To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 77 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 248.4mg | 9 % | |
Potassium 125.8mg | 3 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 20.3g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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