I didn’t much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.
4 snapper fillets (monkfish, halibut or cod works too), 4 ounces each, with skin
1 tablespoon butter
1 tablespoon olive oil
Juice of a lemon
1/4 cup toasted almonds, chopped
½ cup parsley, chopped
Yield: 4 Servings
Use a nonstick frying pan to toast the almonds under medium flame. Reserve. Warm oil and butter in the frying pan. Add snapper skin side up. Season to taste.. Cook 4 minutes on each side. Reserve the fish on a warm serving plate and cover loosely with foil. Add lemon juice to the pan and whisk to blend with oil and butter. Pour over fillets, add parsley and sprinkle with toasted almonds. Serve immediately.