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Snapper Almondine

Eat Wisconsin Fish / Snapper Almondine

Serves 2

(Great Lakes substitution: trout, or most other Great Lakes species)


4 fillets trout
1 cup milk
1 t salt
1/8 t black pepper
½ cup flour
8 T butter
½ cup almonds, finely chopped


Dip fillets in milk seasoned with salt and pepper. Coats with flour. Melt 4 teaspoons butter in 10 inch skillet. Brown fillets on both sides. Remove fish and set aside. Melt remaining butter in skillet and saute almonds. Serve over fillets. Garnish with lemons, parsley and cherry tomatoes.

From Louisiana Sea Grant