Almond Snapper with Shrimp Sauce
You could use any mild white fish in this delicious recipe.
INGREDIENTS
- 1 egg white
- ¼ cup dry breadcrumbs
- ⅓ cup ground almonds
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- 6 (4-ounce) red snapper fillets
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- ¼ pound small raw shrimp
- 1 tablespoon lemon juice
- ½ cup low-fat sour cream
- ½ teaspoon dried dill weed
Place egg white in shallow bowl; beat until foamy. On shallow plate, combine breadcrumbs, almonds, salt, and pepper and mix well. Dip fish into egg white, then into crumb mixture, pressing to coat. Let stand on wire rack for 10 minutes.
In small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, and bell pepper; cook and stir until tender, about 5 minutes.
Add shrimp; cook and stir just until shrimp curl and turn pink, about 1–2 minutes. Remove from heat and add lemon juice; set aside.
In large saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add coated fish fillets. Cook for 4 minutes on one side, then carefully turn and cook for 2–5 minutes on second side until coating is browned and fish flakes when tested with a fork.
While fish is cooking, return saucepan with shrimp to medium heat. Add sour cream and dill weed. Heat, stirring, until mixture is hot.
Remove fish from skillet and place on serving plate. Top each with a spoonful of shrimp sauce and serve immediately.
Serves 6
Calories: 272.57
Fat: 13.80 grams
Saturated fat: 3.09 grams
Dietary fiber: 1.56 grams
Sodium: 216.17 mg
Cholesterol: 88.71 mg
