Sundowner's Yellowtail Amandine
Submitted by nannyj
Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minIf you want a fish dish that makes people put their forks down and say “wait, what is this?", here it is.
Yellowtail fillets get dipped in egg wash, pressed into sliced almonds, and pan-fried in peanut oil until the crust turns golden and crunchy. Then comes the kicker: a quick pan sauce of butter, brown sugar, and amaretto that reduces into something glossy, nutty, and just a little bit dangerous.
It sounds restaurant-fancy, but the whole thing comes together in under 45 minutes with zero fuss.
Kitchen Tips
- Press the almonds firmly onto the egg-washed fillets so the crust stays put when you flip them.
- Use peanut oil for frying. Its high smoke point keeps the almonds from burning before the fish cooks through.
- Make the amaretto sauce in the same skillet after the fish comes out. All those browned bits in the pan are flavor.
- Any firm white fish works if you can’t find yellowtail. Snapper, mahi-mahi, or halibut are all solid swaps.
Ingredients
Directions
Cook fish: Lightly dust the filets with flour.
In a shallow dish, beat eggs well.
Spread almonds evenly in another similar dish.
Heat oil in a medium-size skillet over medium high heat.
Dredge filets in egg wash, place on almonds and turn to coat both sides.
Immediately place filets in preheated skillet and cook for 3 minutes.
Turn filets over and cook 2 more minutes, or until done.
Coating should be golden brown but not burned, Remove filets from skillet and cover to keep warm.
Make sauce (last 3 ingredients).
Reduce heat and add amaretto. Stir and cook 3 minutes, until sauce is thick.
Pour over filets.
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