Huachinango Almendrado Red Snapper with Almonds Recipe

1      Reviews by:    Roy Mathis Lyles   Huachinango Almendrado Red Snapper with Almonds Recipe bakes red snappers which have been covered with chopped cilantro leaves and almonds then drizzled with butter, lime juice and salt. Any mild, firm-fleshed fish can be used. Food Category:    Seafood Cuisine Origin:    Mexican    Servings:2 Nutrition facts:784 calories30.8 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   30 Minutes Total Time:   40 Minutes

INGREDIENTS

• 2 small whole red snappers, scaled and cleaned
• 1/2 cup cilantro leaves, chopped
• 1/2 cup almonds, toasted and finely chopped
• 4 tablespoons butter
• Juice of 2 limes
• 1/2 teaspoon salt (optional)

DIRECTIONS

• Preheat oven to 350° F. Score the fish by making diagonal cuts along the sides with a sharp knife. Place fish in a baking pan. Sprinkle cilantro and almonds over the fish.
• Melt butter, add lime juice and salt (if desired) and pour over the fish. Cover pan with foil and bake until just tender (25 to 30 minutes). Baking time will depend on the thickness of the fish.

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