Fish Amandine



OLYMPUS DIGITAL CAMERAWith the Super Blood Moon Eclipse on the horizon on Monday, word on the street was the fish were suppose to be biting over the weekend. And they were! Gary and I caught 6 sea-trout between the two of us. Full moons = high tides = biting fish is a nice reminder of the interconnectedness of everything.


Four 6-8 oz. sea-trout or other flaky fish fillets
3/4 c flour
4 T butter
1 c slivered raw almonds
Juice of one lemon
Parsley, chopped


Pat dry the fish fillets and set aside. Salt and pepper each side. In a bowl, put in the flour. Dredge each side of the fish with flour. In a skillet, over medium-high heat, heat the butter. Saute the fish until browned and crispy, about 4 minutes each side. Remove from the skillet, and place the fish on a paper towel to drain. In the same pan with the butter, saute the almonds until lightly toasted, or for about 3-4 minutes. Add the lemon juice, and salt and pepper. To serve, spoon the almonds over the fish and garnish with parsley.


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