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Grilled Fish Almondine

The finest seafood dinner in my opinion is broiled Pompano Almondine with a chilled glass of Pino Grigio. In this case I go second best, grilled Tripletail Almondine, again with a chilled glass of Pino Grigio. This recipe can be used with any firm white fish fillets. The side dish is up to the dinner but in this case it was mashed cauliflower with Pecorino Romano.

2 fish fillets

Olive oil for brushing

Creole Seasoned Salt or salt and pepper

Prepare the grill for hot direct cooking. For this recipe I used a grill mat because fish fillets are fragile, the fillets will not stick, and are easier to handle with a spatula. Brush the fish with oil and season.

Grill for 4 minutes per side. If you like them more done go 4 1/2 minutes per side.

Serve topped with the almonds.

Almondine Topping

2 tablespoons butter

1/2 cup slivered almonds

Melt the butter in a small skillet over medium heat. Add the almonds and sauté until the almonds are a rich brown color, stirring often. Hold warm until the fish is plated. Slivered almons can be purchased that are already toasted, but I recommend toasting them yourself in butter.


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