18 amandine recipes

Shark amandine: meaty shark fillets broiled with sherry-lemon butter, crowned with browned almonds, crisp bacon, and green onion. A smoky, Southern-inflected coastal main dish.

Broccoli amandine over baked potatoes with a soy-garlic sauce, toasted almonds, and pimiento. Crisp-tender broccoli in a glossy Asian-inspired glaze spooned over split baked potatoes.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Chicken puffs amandine are savory pâte à choux bites folded with deviled chicken spread, toasted almonds, and a whisper of almond extract. A retro cocktail party appetizer that bakes up golden and hollow.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

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.

Wild rice amandine en casserole with slivered almonds, chives, shallots, and green pepper, baked slow in chicken broth until the grains burst. Elegant holiday side that finishes hands-off in the oven.

Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Fried bananas almandine sautes split bananas with sliced almonds in clarified butter, served over warm chocolate sauce spiked with Grand Marnier. A classic French-leaning dessert that comes together in under 20 minutes.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.