Pan-Seared Seafood Amandine

Yesterday, we discussed the trick of making veggies amandine to add healthy and delicious flavor. Today, we’re applying the same concept to a main entrée protein by simply adding the same almonds, capers, and fresh dill to our favorite seafood.

We’ve tried this with three types of seafood so far: halibut, sea bass, and salmon. We pan-fry them the same way, and we garnish them the same way. All three are fantastic!

Pan-seared salmon amandine

Pan-Seared Seafood Amandine

1 pound of your favorite seafood (we recommend salmon, trout, halibut, cod, or sea bass)
1 lemon, sliced
1 TBSP olive oil
3 tablespoons butter, divided
1/4 C sliced almonds
3 TBSP capers, patted dry on paper towels
1/3 C roughly chopped fresh dill
Salt and pepper to taste

Pan-seared halibut and asparagus awaiting the almonds, dill, and capers

Remove the skin from your seafood and pat dry. Season generously with salt and pepper.

Heat the olive oil and 1 TBSP of butter in a skillet over medium heat. Once the butter gets warm and starts to brown, place your seafood steaks in the skillet top side down and sear for 3-4 minutes. Once the edges start to brown and the center of the fish is starting to turn opaque, flip the fish over. Place lemon slices in the skillet alongside the seafood steaks, and cook until fish is cooked through. Remove everything from the pan and place on a plate, with one slice of seared lemon on top of each piece of seafood. Set aside.

Meanwhile, in a medium saucepan, melt 2 TBSP butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over the fish.

Add remaining 2 tablespoons oil to the pan and heat over medium-high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, about 1 to 2 minutes.

Using a slotted spoon, remove capers from the oil and sprinkle over your seafood.

Finish by sprinkling chopped dill over your fish and serve immediately.

Sea bass with asparagus amandine

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