Almond Coated Basa Recipes

Steps:

• Combine the first six ingredients in mixing bowl.
• Dip fillets first in lemon juice, then in almond mixture to coat throughly.
• Place on baking sheet; bake at 400 degrees, 15-20 minutes,or until fish is cooked through.
• Garnish with parsley, Serve with lemon wedges and your favorite tarter sauce.

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Steps:

• In a bowl combine ground almonds, parmesan cheese and spices.
• In a seperate bowl, beat egg with buttermilk. Set aside.
• Pat fish fillets dry. Coat in flour and shake off excess.
• Dip fish fillets in egg mixture, then almond mixture and gently press almond mixture on fish.
• Heat oil in large skillet over medium heat.
• Cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork.

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Steps:

• Brush each fillet with butter.
• Sprinkle each fillet with salt and pepper, dill and fennel seeds to taste.
• Broil for 10 minutes or until done, about 4 inches from the broiler.

Steps:

• Sprinkle salt and pepper over fish and shrimp.
• Soak fish and shrimp in milk for 15 minutes.
• Dredge in flour, shake off excess and pass through the milk again.
• Coat in corn flakes, pressing on.
• Heat oil in non stick fry pan, fry fish 5 to 6 minutes on each side, depending on thickness.
• Add shrimp, fry 2 minutes on each side or just until turned pink and slighly browned.

Steps:

• Combine the first seven ingredients in a large, flat container, like a baking pan. (How large will depend on the size of your fillets.) Put lemon juice in a similar container.
• Dip the fillets in the lemon juice and then dredge in the almond mixture to coat.
• Place on greased baking sheet and bake at 400 degrees about 20 minutes.