Celebrating Modern Jewish Living Through Food, Tradition, and Family
Almond crusted fish is a nutty, delicious way to jazz up white fish and give it a nutty, tasty, surprise. This is a perfect Shabbat or company dish.
The Backstory: With all the delicious and savory ways there are to prepare white fish, it’s a shame that it often gets such a bad rap as bland and boring. Not true! My recipe for Almond Crusted Fish is about as far as you can get from this description. I’ve created a marinade that’s full of zesty flavors and herbs and then I coat the fish in a crispy bread crumb and almond mixture (are you hungry yet?) and bake it until it is golden brown, crunchy, and flakes with the touch of a fork. Where’s your boring white fish now? More of the Backstory after the recipe…
Almond Crusted Fish
- 1 cup Ken's Light Italian Dressing
- 1 tsp. dried dill
- 1 tsp. fresh minced garlic
- 1 1/2 tsp. balsamic vinegar
- 6 5 oz pieces of fresh, raw Pollock
- 1 cup dry, plain breadcrumbs
- 1/3 cup sliced almonds
Mix Italian dressing with dill, garlic, and vinegar to make marinade.
Marinate fish under refrigeration at 40 degrees F or below for 2-6 hours.
Drain marinade and coat fish with breadcrumbs and sprinkle with almonds.
Bake in a 350 degree oven for about 20 minutes or until fish is cooked (reaches a minimum internal temperature of 145 degrees F).
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You can find other mouth-watering recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Lemon Poppy Seed Cake to Smoked Salmon and Cream Cheese Spirals — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!