"The belly rules the mind."--Spanish Proverb

Snapper Almondine Recipe

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This recipe for Snapper Almondine, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Timbers Restaurant, Sanibel Island
Added: Wednesday, February 27, 2008


Four 7-8 oz. Snapper fillets
1/2 c. slivered almonds
1/2 c. flour
1/4 c. dry white wine
1/4 c. olive oil
Juice of a small lemon
Salt and pepper to taste
2 tbsp. chopped parsley

Pat filets dry and sprinkle with salt, pepper and lemon juice. Coat the filets with the flour on both sides. Saute in heated oil about 4-5 min. each side. Actual cooking time will depend on the thickness of the fish and the temperature of the oil. Remove to heated serving dish. Add the almonds to the remaining oil and saute until golden. Add white wine and reduce. Pour the almonds and wine mixture over the snapper filets and garnish with chopped parsley.




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