Pompano Amandine

1. 1

   Combine flour, salt, and pepper in a large bowl; mix well. Dredge fillets in mixture.

2. 2

   Heat 1/4 cup butter in a large skillet over medium heat. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a warm serving platter; keep warm.

3. 3

   Combine remaining butter and almonds in skillet. Cook over medium heat until butter is browned.

4. 4

   Sprinkle fillets with lemon juice. Pour butter-almond mixture over top. Garnish with lemon slices; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.