Almond Crusted Fresh Fish

Looking for a new recipe for those Friday night fish dinners during Lent? Get a little creative with this Bahama Breeze recipe for Almond Crusted Fresh Fish. This recipe is a delicious yet healthier alternative to traditional fried fish. Your whole family will really love it! Use the fresh fish of your choice.

Almond Crusted Fresh Fish
From Bahama Breeze
Serves 2

  • 2 Tbsp. olive oil
  • 4 (4-oz) pieces fresh fish cut 1/2-inch thick
  • Salt and pepper to taste
  • 1/2 cup almond crust (see recipe) 
  • 1/2 lemon butter sauce (see recipe)


  1. Lightly season the fish on both sides with salt and pepper. 
  2. Heat a 10-inch sauté pan over medium high heat then add the olive oil.
  3. Place the seasoned fish in the heated pan and reduce heat to medium.
  4. Sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through. 
  5. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe).
  6. Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes. 

Almond Crust

  • 1 slice fresh white bread 
  • 1/4 cup honey roasted sliced almonds
  • 2 Tbsp. butter (melted)
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp. fresh parsley (chopped) 


  1. Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
  2. Lightly toast bread crumbs on a cookie sheet pan in a 350 degree F oven (4-5 minutes). 
  3. Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
  4. Place all the ingredients in a small mixing bowl and mix to evenly combine. 
  5. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Lemon Butter Sauce

  • 1 Tbsp. olive oil
  • 1 tsp. fresh garlic (chopped)
  • 2 Tbsp. white wine
  • 1/2 tsp. fresh thyme
  • 1 cup heavy cream
  • 3 threads saffron
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. cubed butter
  • 1 tsp. cornstarch
  • 1 tsp. cold water
  • Salt and pepper to taste


  1. Add the oil to a heated small sauce pan.
  2. Add the garlic and sauté for 30 seconds.  Add the wine and thyme; reduce by half.
  3. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. 
  4. Add the butter cubes and stir until combined.
  5. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. 
  6. Season the sauce with salt and white pepper to taste. 
  7. Strain the sauce through a fine mesh strainer and serve hot.
    Points and Prizes Keyword: LEMON worth 50 points good through 02/10/08.


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