Margarita's International Recipes

Cayman Islands

Almond Snapper with Lemon Butter

I was not prepared for just how good this dish would be. At first glance, it's just a breaded fish sauteed in butter, nothing exciting about that. But the combination of the almonds on the breading and the brown butter gives the fish a wonderful, smokey, meaty flavor. The lemon butter adds moisture, but it's not actually necessary. This is a good enough dish to serve to company, but unfortunately it's best when eaten right out of the skillet which makes it less than ideal for entertaining.

Almond Snapper


  • 1 cup salted almonds
  • 2 cups bread crumbs
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 lbs. Snapper filets
  • salt & pepper to taste
  • 1/4 cup butter


Grind the almonds and bread crumbs together in a food processor until they become a fine powder. Place in a bowl

Place flour and beaten eggs in two separate bowls.

Rinse and pat dry the fish. Season with salt and pepper. Then dust the fish fillets in the flour, dip them in the beaten eggs and cover with the breadcrumb mixture.

Melt 3 Tbsp. of butter over medium heat in a large skillet. Add as many fish filets as you can fit without crowding. Cook on both sides until done, 2 - 3 minutes per side.

Serve with Lemon Butter.

Adapted from this recipe at Caribbean

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