{"id":10025,"date":"2021-06-17T09:00:36","date_gmt":"2021-06-17T13:00:36","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10025"},"modified":"2023-12-18T18:54:02","modified_gmt":"2023-12-18T23:54:02","slug":"almond-encrusted-snapper-cream-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/almond-encrusted-snapper-cream-sauce\/","title":{"rendered":"Almond-Encrusted Snapper with Cream Sauce"},"content":{"rendered":"\n\n\n\n\n
In a shallow dish, combine flour, salt and pepper. In another dish, whip together egg and milk.<\/p>\n\n\n\n
Dredge fish in flour mixture, shaking off excess. Dip the flesh side of fish in the egg mixture and coat with almonds. Place in a pan and refrigerate for 15 minutes.<\/p>\n\n\n\n
Heat oil in a large skillet. Add 2 tablespoons butter and heat. Saut\u00e9 fish, nut side down, until just golden brown, about 4 to 5 minutes, being careful not to burn almonds. Flip fish and repeat, cooking until done. Remove fish from pan. <\/p>\n\n\n\n
Add wine to pan, scraping up bits remaining. Reduce by half. Add cream and cook over low heat until slightly thickened. Add remaining 1 tablespoon butter and lemon juice and blend well. Salt and pepper to taste. Drizzle over fillets.<\/p>\n\n\n\n