Double Almond Pickerel Fillets
Elevate your seafood repertoire with these elegant Double Almond Pickerel Fillets, a dish that combines a crunchy almond crust with a rich brown butter sauce for a truly gourmet experience. Tender pickerel fillets are generously coated with a unique blend of almond flour and sliced almonds, delivering a double dose of nutty flavor and an irresistible crispy texture. Pan-fried to perfection in a buttery olive oil blend, each fillet is then draped in a velvety sauce infused with golden brown butter, fresh parsley, and a hint of zesty lemon juice. Ideal for a quick weeknight dinner or a sophisticated dinner party centerpiece, this gluten-free-friendly recipe is ready in just 30 minutes and pairs beautifully with steamed vegetables or fluffy rice. Impress your guests and delight your palate with this restaurant-quality dish, perfect for those craving a refined but approachable seafood recipe.
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Recipe Information
Ingredients
- 4 pieces pickerel fillets
- 1 cup almond flour
- 1 cup sliced almonds
- 0.5 cup all-purpose flour
- 2 large egg
- 2 tablespoons milk
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the pickerel fillets dry with paper towels and season both sides with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, add all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, combine almond flour and sliced almonds.
Dredge each fillet in the flour, shaking off excess. Dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the almond mixture, firmly pressing to adhere the coating.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter is melted and the mixture is shimmering.
Place the coated fillets into the skillet and cook for 3-4 minutes on each side or until the crust is golden brown and the fish is cooked through. Transfer to a plate and keep warm.
In the same skillet, reduce the heat to low and add the remaining 4 tablespoons of butter. Cook, stirring often, until the butter begins to turn golden brown and smells nutty, about 2-3 minutes.
Remove the skillet from the heat and stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt if needed.
Drizzle the almond butter sauce over the cooked fillets and serve immediately with a side of steamed vegetables or rice.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 3.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
