Pescado Almendrado

Name: Pescado Almendrado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters (5 oz/155 g) blanched almonds; 59 milliliters (2 oz/60 g) butter; 8 small slices pickled chiles jalepenos (optional); 473 milliliters (16 fl oz/500 ml) thick cream (or creme fraiche); 2 juice of limes; 2 Tbsps grated Parmesan cheese; 0 teaspoons freshly ground pepper; 237 milliliters (4 oz/125 g) grated queso Chihuahua (or Monterey Jack or medium-sharp Cheddar cheese); 1 teaspoon salt; 125 grams red snapper or sea bass fillets, about 4 oz. each

Pescado Almendrado is a gluten free and pescatarian recipe with 8 servings. This side dish has 452 calories, 11g of protein, and 43g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have sea bass fillets, pepper, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat the oven to 375 degrees F(190 C). Melt the butter in a large skillet, add the fillets and saute lightly on both sides.

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Butter

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Frying Pan

Oven

Transfer to a greased baking dish and cover with the almond sauce.

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Almonds

Sauce

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Baking Pan

Sprinkle with the queso Chihuahua and bake for about 15 minutes or until the cheese melts.

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Cheese

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Oven

Garnish with sliced chiles and slivered almonds.About Aun KohAun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 200

Ingredients you will need

Slivered Almonds