Snapper Encrusted With Almonds

Serves: 4
Total Calories: 157


2 tablespoons mayonnaise
1 tablespoon minced garlic, fresh or jarred organic
2 teaspoons lemon juice, fresh or bottled organic
1 teaspoon hot pepper sauce
salt and ground black pepper to taste
1/2 cup almond Nut Meal or finely ground almonds
1 whole red snapper or other firm white-fleshed fish, about 2 1/2 pounds, cleaned and gills and scaled removed
No-stick spray oil


Heat the oven to 500°F.

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 4 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 with oil. Bake until the nut-covered skin is crisp and the flesh exposed by the slits appears cooked, 15 to 20 minutes.

Transfer the fish to a platter, using 2 spatulas. 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.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 157
Calories from Fat: 93

This Snapper Encrusted With Almonds recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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