I had Grilled Creole Mahi Mahi on the menu tonight, but an Almond Parmesan Encrusted Fish recipe changed my mind.
This fish was perfect with creamy mashed potatoes, a last-of-summer zucchini, carrot, and onion saute topped with toasted almond parmesan crumbs.
My first time trying buerre blanc. (“White butter” — why does it seem fancier when you say it in French?). I didn’t have heavy cream, so I used half and half. It was a little thin, but butter and wine is always good, thick or thin. I’ll definitely be trying this one again. I’m glad I came up with a way to use up the leftover almond parmesan crumbs.
ALMOND PARMESAN ENCRUSTED FISH Recipe
- 5 servings (about 2 lbs) mahi mahi*
- 1 egg, beaten
- 1 cup breadcrumbs
- 1/2 c almonds, chopped
- ¼ cup grated parmesan cheese
Mix together bread crumbs, almonds, and cheese in a bowl.
Dip fish into the egg and coat with crumbs. Set aside.
Melt 1 T butter and 1 T olive oil in a large non-stick skillet. Add the fish and brown on both sides until fish is no longer translucent.
*Cod, haddock, or tilapia will also work. However, if you use a thinner fish like tilapia, you may need more egg and crumbs for 2 lbs.
“Toast” leftover crumbs in a skillet with a little butter. Sprinkle over sauteed vegetables and/or potatoes for a flavorful crunch.
BUERRE BLANC SAUCE Recipe
- 1/2 c good dry white wine
- 1 T fresh lemon juice
- 2 tablespoons heavy cream
- 4 tablespoons butter, plus 1 or 2 more tablespoons for cooking the fish
- salt and freshly ground black pepper to taste
Combine wine and lemon juice in a saucepan. Heat on high heat until reduced to about 2 tablespoons. Whisk in heavy cream. Whisk in butter, on and off heat, one tablespoon at a time until emulsified. Season with salt and pepper.