Lent recipe: Almond fish is an edible masterpiece
Isn't this one good lookin' meal? I mean, to me, it looks like art on a plate. I'm not much of an artist when it comes to painting or sculpting, but fortunately I up for making edible art. It's beautiful and delicious.
This delicious almond fish recipe can be made with cod or halibut--gotta love choices--and looks so lovely garnished with red roasted peppers. Make sure you have plenty of lemon wedges on hand because who doesn't love to squeeze lemon on their fish right before eating it? This is a great recipe for Lent or for those days that you want to do without meat.
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1 1/3 cups blanched whole almonds (about 7 oz.)
4 cod fillets (or halibut fillets) about 2 pounds
2 Tbsp. I Can't Believe It's Not Butter!® Spread
2 Tbsp. corn oil (or vegetable oil)
1 Tbsp. finely chopped onion
3 cloves garlic, finely chopped
2 Knorr® Shrimp flavor Bouillon Cubes, crumbled
4 cups water
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. lemon juice 2 Tbsp. sliced roasted red peppers
1 Tbsp. fresh parsley leaves (optional)
In food processor or blender, process almonds until finely ground; set aside.
Season fillets, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt Spread with oil over medium-high heat and cook fillets, turning once, 4 minutes or until almost cooked. Remove fillets and set aside.
In same skillet, cook onion and garlic over medium-high heat, stirring occasionally, 2 minutes. Stir in Knorr® Shrimp flavor Bouillon Cubes blended with water, Mayonnaise, lemon juice and almonds. Reduce heat to medium and simmer, stirring occasionally, 4 minutes. Return fillets to skillet and simmer 5 minutes or until fish flakes easily with a fork.
Garnish with roasted red peppers and parsley. Serve, if desired, with hot cooked rice.
Image and recipe via MakingLifeBetter.com