Indulge in a culinary masterpiece that marries the delicate flavors of the sea with a rich, nutty embrace: our exquisite Red Snapper Amandine. While you might be familiar with the classic French Trout Amandine, we believe red snapper elevates this dish to new heights. With its moist, firm texture and subtly sweet profile, red snapper is a truly versatile fish, perfectly complementing the luxurious butter and almond sauce, brightened with a hint of lemon. This recipe transforms simple ingredients into an elegant entrée that’s surprisingly easy to prepare, promising a gourmet experience right in your own kitchen.
Red snapper, a prized catch predominantly found in the abundant waters of the Gulf of Mexico, is a fish celebrated for its mild, clean flavor and flaky white flesh. Living in Houston, we are fortunate to have access to exceptionally fresh red snapper, often caught and delivered to markets on the same day. However, its widespread popularity ensures that quality red snapper is readily available in most seafood markets and grocery stores across the globe. Its agreeable taste makes it a favorite among diners and chefs alike, capable of standing up to bold seasonings yet delicate enough to shine with simple preparations like this Amandine.
Mastering the Art of Red Snapper Amandine
Despite its sophisticated name, Red Snapper Amandine (often spelled ‘Almondine’) is an incredibly straightforward dish to prepare, making it ideal for both weeknight dinners and special occasions. The beauty of this recipe lies in its simplicity and the minimal time commitment required, typically less than 20 minutes from start to finish. You don’t need a pantry full of exotic ingredients – just a few high-quality staples: fresh red snapper fillets, premium butter, fresh lemon, sliced almonds, and basic salt and pepper. Let’s dive into the essential techniques that will ensure your Red Snapper Amandine is nothing short of incredible.
The Secret to Perfectly Crispy Fish Skin
One of the hallmarks of a perfectly cooked Red Snapper Amandine is its wonderfully crispy skin, which adds an irresistible textural contrast and an extra layer of savory flavor to the dish. The technique for achieving this desirable crispiness isn’t a magical trick but rather a simple application of basic culinary science. It starts with a well-prepped fish and the right cooking environment.
To begin, ensure your pan is scorching hot. A cast iron skillet or carbon steel pan is highly recommended for searing, as these materials retain heat exceptionally well, leading to a more even and intense sear. While stainless steel or nonstick pans can work, they may not deliver the same level of crispness. The most crucial step, however, involves the fish itself: its skin must be as dry as humanly possible. Moisture is the enemy of crispiness, as it creates steam rather than allowing the skin to brown and crisp up.
Start by thoroughly patting the red snapper fillets dry with paper towels. For an even more effective drying process, gently scrape the skin with a knife to squeegee out any residual moisture. Repeat the patting and scraping until a fresh paper towel remains completely dry after contact with the skin. If time allows, placing the uncovered fish in the refrigerator for an additional 15 to 45 minutes can work wonders, allowing the air to further draw out moisture. This extra step significantly enhances the crispiness of the skin during cooking, making it truly standout.
When it comes to the fat used for searing, we opt for clarified butter. Unlike whole butter, clarified butter has had its milk solids removed, giving it a much higher smoke point. This allows you to achieve that intense heat needed for searing without the risk of the milk solids burning and imparting an undesirable bitter flavor. Don’t worry, the rich, full flavor of whole butter makes a triumphant return later in the recipe, forming the base of the spectacular Amandine sauce. If you prefer to make clarified butter at home, detailed instructions can be found here. While you can use whole butter to pan-fry, be aware that your resulting sauce might have more browned milk solids, altering the final aesthetic and flavor profile slightly.
Crafting the Exquisite Amandine Butter Sauce
While the perfectly seared red snapper is undoubtedly delicious, the true magic of this dish lies in its signature butter sauce. The Amandine sauce is not merely an accompaniment; it’s a transformative element that elevates the entire entrée. And, as the name suggests, the star of this sauce is, without a doubt, butter itself. This incredible ingredient possesses a unique ability to create and enrich sauces in ways no other component can.
Our method involves a clever two-step approach to butter usage. First, as discussed, we use clarified butter for searing the fish at high temperatures. Then, in the second step, whole butter is reintroduced to the pan to form the base of the glorious Amandine sauce. By preparing the fish and sauce in the same cast iron skillet, we harness the residual flavors from the seared snapper and the leftover clarified butter, which meld seamlessly with the fresh addition of whole butter. This creates a deeply flavorful foundation for the sauce.
Once the fish is removed from the pan, we melt the whole butter over medium heat. To this, we add the sliced almonds and a pinch of kosher salt, stirring continuously. The goal is to gently toast the almonds and allow the butter to develop a beautiful, nutty brown color and aroma – a process known as making “beurre noisette” or brown butter. This transformation adds an incredible depth of flavor. Finally, a squeeze of fresh lemon juice brightens the sauce, cutting through its richness and adding a vibrant, zesty finish. The resulting sauce is a harmonious blend of nutty, buttery, and lightly tart notes, with crunchy almonds providing delightful texture. Simply drizzle this heavenly sauce generously over your freshly seared red snapper fillets, and prepare to savor every bite.
The Unsung Hero: The Importance of Quality Butter
If you’ve been following our culinary adventures for a while, either through our blog or on Instagram, you’ll know that we are passionate advocates for all things butter. From classic Beurre Blancs to decadent Rum Butter Sauces for desserts, the versatility of butter is truly endless. And in a dish like Red Snapper Amandine, where butter is a central component of the sauce, the quality of the butter you choose can genuinely transform the entire experience, elevating an ordinary meal to an extraordinary one.
Our consistent choice for superior flavor and performance is Plugrá, a European-style butter renowned for its ideal balance of moisture and fat. This precise composition yields an incredibly creamy consistency and a richer flavor profile that simply doesn’t compare to conventional butters on the market. European-style butters typically have a higher butterfat content and a lower water content, which contributes to a more intense flavor, a smoother texture, and a superior browning capability. Using a butter of this caliber ensures that your Amandine sauce achieves maximum richness, depth, and a beautifully golden-brown hue, making every spoonful a testament to quality ingredients.
Perfect Pairings: What to Serve with Red Snapper Amandine
Completing your Red Snapper Amandine meal with thoughtfully chosen side dishes enhances both the flavor and the visual appeal of your plate. We typically find that fresh, lightly blanched green beans paired with a vibrant medley of red and yellow bell peppers, gently blistered, offer an ideal accompaniment. The crisp-tender texture of the vegetables provides a refreshing contrast to the rich fish and buttery sauce, while their bright colors create an inviting and elegant presentation. The Amandine sauce itself marries beautifully with these vegetables, coating them in its delicious nutty goodness.
For an added touch of indulgence, we often sprinkle in some delicate potato gnocchi. Gnocchi, with their soft, pillowy texture, are always a winner, especially when tossed in a simple brown butter sauce. When served alongside Red Snapper Amandine, they absorb the flavorful Amandine sauce, becoming a delightful and comforting element of the meal. Beyond these suggestions, feel free to explore. A variety of fresh, seasonal vegetables, especially those available in summer, would be lovely with this dish. Think asparagus, roasted cherry tomatoes, or even a light arugula salad. You truly can’t go wrong when pairing this versatile fish with fresh, complementary sides.
Red Snapper Amandine Recipe
Red Snapper Amandine is a delicious and easy fish recipe made with a tasty sauce of butter and almonds. This is our version of a classic French dish, perfect for an elegant yet quick meal.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Course: Main
- Cuisine: French
- Servings: 2 servings
- Calories: 685 kcal
Ingredients
- 2 Red snapper fillets – skin on – about 6-8 oz each
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon clarified Plugrá butter (see note below)
- 4 tablespoon Plugrá salted butter
- ⅔ cup sliced almonds
- 1-2 tablespoon lemon juice (to taste)
- 1 teaspoon fresh thyme leaves
Instructions
PREPARE AND SEAR THE FISH
- Dry the skin of the red snapper. Ideally, pat dry, then scrape with a knife to squeegee as much moisture as possible. Continue to pat dry and squeegee until a paper towel remains dry on the skin. Let rest uncovered on a plate in the refrigerator for at least 15 minutes and up to 90 minutes for best results.
- Start heating a well-seasoned cast iron skillet or carbon steel pan on medium-high heat. Remove fish from the refrigerator and season on both sides with salt and pepper – being careful to keep the skin dry.
- Add clarified butter to the pan. Once you see it rippling and very hot, add the fish carefully, skin side down. Have a spatula handy and press the fish firmly down as soon as it hits the pan to prevent curling.
- Cook for about a minute on medium-high, then turn the heat down to medium or just below for another two minutes or less, depending on the thickness of your fish. Flip the fish over for about 30-45 seconds to just finish cooking through.
- Remove to a warmed plate, skin side UP, and let rest (or plate on a heated serving dish or individual plates) while you make the sauce.
MAKE THE SAUCE
- Keeping the heat on medium, add the whole butter to the same pan in which you cooked the fish.
- Once melted, add the sliced almonds and a pinch of salt. Cook, stirring for about 10 seconds, allowing the butter to start browning.
- Add the lemon juice and continue to cook, stirring, until the almonds begin to brown lightly and the butter achieves a nutty aroma.
- Stir in the fresh thyme leaves for about 10 more seconds, then remove the pan from the heat immediately.
- Plate your seared fish fillets and pour the exquisite Amandine sauce generously over the top of the fish. Serve immediately.
Notes
Making clarified butter is easy and recommended for a superior sear. See instructions here. Alternatively, you can substitute with whole butter to fry the fish, but please note that using whole butter for searing will result in a more browned sauce at the end due to the milk solids. You may wish to wipe the pan clean before making the almond butter sauce if using whole butter for searing.
If you prefer not to eat the skin, cook the fish the exact same way as described, then carefully remove the skin before serving. The skin helps to keep the fish intact and moist during the cooking process.
Nutrition
Calories: 685 kcal
Carbohydrates: 8g
Protein: 42g
Fat: 55g
Saturated Fat: 25g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 20g
Trans Fat: 1g
Cholesterol: 162mg
Sodium: 2615mg
Potassium: 962mg
Fiber: 4g
Sugar: 2g
Vitamin A: 931IU
Vitamin C: 7mg
Calcium: 152mg
Iron: 2mg
Keywords
almonds, butter sauce, red snapper, fish recipe, Amandine, crispy skin
We truly hope you enjoy preparing and savoring this incredible Red Snapper Amandine recipe! It’s a dish that embodies elegance and flavor, yet remains accessible to home cooks. If you give it a try, please don’t hesitate to leave us a comment below and share your experience, or tag us on Instagram @cooking_with_wine. We love seeing your culinary creations!
If you’re looking for more delicious inspiration, be sure to check out some of our other popular recipes:
- The Best Homemade Shrimp Scampi Recipe
- Crunchy Chicken with White Wine Lemon Butter Sauce
- Brown Butter and Pecan Rum Cake
- Hasselback Red Potatoes with Chive Butter