Broiled Snapper and Almonds
2 lbs. Pacific snapper (rockfish) or Atlantic red snapper fillets.
½ cup unsalted butter or veg. Oil (or combination of both)
1 tsp. Salt
¼tsp. Freshly ground black pepper
1 to 2 tsp. Lemon juice
1 tbsp. Thinly sliced or slivered almonds
½tbsp. Chopped parsley
Directions
Arrange fillets on a long piece of oiled aluminum foil on the broiler rack. Melt butter or warm oil in a small pan over low heat. Add the salt, pepper, and lemon juice to make a basting sauce. Brush the fillets with this mixture, then turn on the broiler.
Cook the fillets 3 inches from the heat for 8 to 10 minutes, depending on the fillet thickness. Baste once or twice as they cook. Turn once during broiling if fillets are thicker than 1 inch. When the fillets are nearly done (test the center with a fork for flakey, opaque meat), sprinkle them with the almonds and baste again, making sure the almonds do not scorch or burn. Garnish with parsley and serve immediately. Serves 4.
