ALMONDINE FISH RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined. 
• Add the parsley and toss it in . . . 
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. 
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine. 
• Dredge both sides of the fish in the flour, shaking off any excess. 
• Spread a generous tablespoon of mayonnaise over each piece of fish . . . 
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks. 
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
• Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
• Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
• In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
• In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
• Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.