Rockfish Amandine
Sliced Almonds are Served Over Rockfish Fillets in a Garlic-Butter Sauce
Preparation time: About 10 minutes
Microwaving time: 11 to 14 minutes
Standing time: 3 minutes
For a simple but elegant entrée, microwave moist rockfish fillets in a garlic-lemon butter sauce, then top with toasted almonds just before serving.
2 tablespoons slivered blanched almonds
1/4 cup butter or margarine
3 cloves garlic, minced or pressed
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/4 teaspoon paprika
1/4 teaspoon grated lemon peel
3/4 to 1 pound rockfish or lingcod fillets (each about 1/2 inch thick)
Lemon wedges
Spread almonds in a 9-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Set aside.
Place butter, garlic, lemon juice, parsley, paprika, and lemon peel in a 1-cup glass measuring cup or microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 minutes or until heated through. Set aside.
Rinse fish, pat dry, and cut into serving-size pieces. Place in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish. Pour butter mixture over fish and turn to coat all sides. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes. Cover and let stand for 3 minutes. Fish should be just slightly translucent; cut in thickest part to test.
Arrange fish on a platter. Pour juices remaining in baking dish over fish; sprinkle with almonds and garnish with lemon wedges. Makes 3 servings.
