Skip the frying for this fish recipe. Buttermilk breaded fish becomes toasty in a hot oven and keeps this fish dinner low in calories.
Ingredients:
- 1 pound fresh or frozen fish fillets or steaks
- 1/4 cup buttermilk
- 1/2 cup fine dry bread crumbs
- 2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup sliced almonds, coarsely chopped
- 2 tablespoons butter or margarine, melted
- Scored cucumber slices (optional)
- Curly endive (optional)
- Pitted ripe olives (optional)
- Lemon wedges (optional)
Directions:
1. Thaw
fish, if frozen. If using fillets, separate fillets, or cut fillets or
steaks into 4 serving-size portions. Rinse and pat dry with paper towels.
Measure thickness of fish. (To measure thickness of fish fillets or
steaks, place a ruler against the thickness part of the fish. Use this
measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)
2. Pour buttermilk into a shallow dish. In another shallow dish combine bread
crumbs, parsley, dry mustard, salt, and pepper. Dip fish into
buttermilk. Then roll fish in crumb mixture. Place coated fish in a
greased shallow baking pan.
3. Sprinkle
fish with coarsely chopped almonds. Drizzle melted butter or margarine
over fish. Bake in a 500 degree F oven until golden and fish flakes
easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
4. To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.
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