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Jim Coleman Recipes

Almond Walnut Crusted Red Snapper with Ginger Mustard Sauce

For this recipe you will need:

  • 4 Filet Red Snapper
  • 1/2 cup each of Walnuts and Almonds
  • Salt and Pepper
  • Butter and olive oil sauce
  • 1 lg shallot; minced
  • 1 tsp ginger; peeled and minced
  • 1/2 cup white wine
  • 1/2 cup cream
  • 2 teaspoons mustard seed
  • 2 teaspoons Dijon mustard

Blend nuts to a fine consistency. Salt and pepper fillets, then dredge thru the nuts. Heat olive oil and butter in large pan until very hot. Sear both sides of fish to seal in flavors. Transfer to a preheated oven at 350 F; cook until done (about 5-10 minutes).

Sauce: Heat oil and butter in pan. Sauté shallots until soft, add ginger and sauté until aromatic. Add wine, reduce to 1/4 cup left. Add cream. Strain, add mustard and mustard seeds stirring thoroughly. Spoon sauce on each plate, top with snapper fillets, add garnish.

©2006 WHYY