Pargo Almendrina (Snapper in Almond Sauce)

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This is an interesting recipe. I was in the mood for fish and decided to give it a try. It was good, I would recommend it if you want something unique. The sauce could probably use some work, so get creative with it!


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SNAPPER IN ALMOND SAUCE


Time: about 30 minutes

Makes approximately 4 servings


1 lb. snapper fillets

1 lime

2 garlic cloves

⅛ tsp. pepper

1 tsp. salt

1 cup flour

½ lb. butter (1 cup)

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Sauce:

½ cup melted butter (optional)

½ cup white wine

1 onion

2 tbsp. flour

½ cup toasted almonds (sliced or whole)


 

Prep:

  • For the sauce, mix the white wine and 2 tbsp. flour in a bowl and set aside for later. If you want a sauce that is less thick, use only 1 tbsp. flour.
  • Dice, or mince, the onion
  • If you have raw almonds, go ahead and toast them


Directions:

  • Clean the snapper and season with minced garlic, salt, lime juice, and pepper
  • Melt the ½ lb. (1 cup) butter in a frying pan
  • Coat the fish with flour and fry in the butter until fully cooked, then move to a drying rack
  • For the sauce, you can either keep the butter used to fry the fish, or you can clean the pan and melt another ½ cup butter on medium heat
  • Sautée the diced, or minced, onion in the butter until transparent
  • Mix the flour and wine in a bowl, then add this into the pan and cook for a few minutes until sauce thickens. For a thinner sauce, use only 1 tbsp. flour.
  • Mix in the toasted almonds (sliced or whole)
  • Pour the sauce over the fish and serve hot.


Notes & Comments: 

  • If I make this again, I would thin out the sauce. I found it to be too thick with 2 tbsp. flour.
  • I found that I had to throw the first batch of butter away because it got a lot of burnt particles in it that wasn't worth the hassle of straining. Maybe next time I would just fry the fish in vegetable oil and save the butter for the sauce only.
  • I think the fish could have be seasoned a little but more. Play around the the quantities and add any other spices you think would go well with this!

 






 

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Receta Original:

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PARGO ALMENDRINA

 

1 lb. de filetes de pargo

1 limón

2 dientes de ajo

⅛ cdta. de pimienta

1 cdta. de sal

1 taza de harina

½ lb. mantequilla

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Salsa:

½ taza mantequilla derretida

½ taza de vino blanco

1 cebolla

2 cdas. de harina

½ taza de almendras tostados

 

        Limpie el pescado y adóbelo con el ajo machacado, sal, jugo de limón y pimienta. Envuélvalo en harina y fríalo en la mantequilla caliente. 

        El la madia taza de mantequilla derretida (la misma en que se fríe el pescado puede utilizarse) sofría la cebolla picadita o molida, añádale la harina disuelta en el vino y déjalo al fuego unos minutos hasta que espese. Añádale las almendras picadas o enteras y cubra el pescado con esta salsa. Si desea una salsa menos espesa añada al vino blanco solo una cucharada de harina. Sírvalo caliente. Da aproximadamente 4 raciones.

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