Ingredients for Pickerel In Almond Butter Sauce
- 6 (4 to 6 ounce) pickerel fillets
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 tablespoons salad oil
- 4 tablespoons butter
- 1/4 cup slivered almonds
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- lemon wedges (for garnish)
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How to Make Pickerel In Almond Butter Sauce
- Cut pickerel fillets into 6 equal serving pieces (approximately 4-6 ounces each).
- In a shallow dish, whisk together 1/4 cup milk with a pinch of salt and pepper. Dip each fillet in the milk mixture.
- In a separate shallow dish, combine 1/2 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each milk-dipped fillet in the seasoned flour, ensuring it's evenly coated.
- Heat 2 tablespoons of salad oil in a large skillet over medium-high heat.
- Add the pickerel fillets to the hot skillet and sauté for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Transfer the cooked pickerel fillets to a heated platter and keep warm.
- In the same skillet, melt 4 tablespoons of butter over low heat. Add 1/4 cup slivered almonds and stir constantly for 2-3 minutes, or until lightly toasted and fragrant.
- Remove from heat and stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh lemon juice.
- Pour the almond butter sauce over the pickerel fillets.
- Garnish with lemon wedges and extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
25g
Carbs
3g
