- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 52 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 77 mg
- Sodium
- 607 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 52 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 77 mg
- Sodium
- 607 mg
Ingredients
Directions
- Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
- Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
- Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.
