Snapper Amandine

In order to prepare this recipe, we had to prepare a couple of new recipes beforehand. First was blanched almonds. The original plan was to buy the blanched almonds, but our grocery stores didn't have any in stock. However, it's quite easy to make them yourselves. Just bring some water to a boil. Drop in some whole almonds for exactly 60 seconds, then quickly remove them and strain them under cold water. Squeeze them and the husks will pop right off! It's usually best to let them air dry before using. 

Second was drawn butter. Melt butter very slowly until it separates. Skim off the foam on top, and the clarified butter will remain. (There may be some watery stuff at the bottom, try not to use that either.)

Snapper Amandine

Dredge red snapper fillets in flour; season with salt and white pepper. Saute in the drawn butter until cooked through, and remove to a platter.

Add some blanched almonds to the butter in the pan and stir until golden brown. Stir in the juice of one lemon and 1/2 teaspoon Worcestshire sauce and pour over the fish. Serve on a bed of rice and garnish with fresh parsley.

We had some leftover fried plantains; they made a wonderful accompaniment, along with some green beans. Doesn't this look scrumptious? It was outstandlingly delicious!