*Photo Updated June 2012*

Inspiration: We can never have too many fish recipes, especially in the spring and summer months. Something about the nice weather just screams seafood and white wine.

What we Loved: Brandon and I both immediately categorized this recipe as one of our top 2-3 everyday fish recipes. The flavors were just fantastic. I used roasted and salted almonds in the sauce, which made it nice and salty, and that’s always a plus in my book. The sauce also had a great citrusy fresh flavor from the lemon/cilantro and a nice richness from the butter. When I make a recipe twice in one week, we know that it’s a good one. And this is a great weeknight meal because it’s very easy to make and pairs wonderfully with some simply sauteed vegetables and white wine.

Helpful Hints: The nice thing about this recipe is that I think it will work well with almost any kind of fish that you prefer. I’ve made this recipe with mahi-mahi, flounder, swordfish, and whitefish, and we really enjoyed each version. I think that it would work really well with something like salmon, too, or even chicken if you’re not keen on fish.

Fish Filets Amandine
Source: Adapted from Williams Sonoma

2 fish filets (mahi-mahi, swordfish, tilapia, whitefish, salmon…)
Kosher salt and fresh black pepper
1/4 cup almonds, chopped
2-3 tablespoons butter
Juice from 1/2 lemon
1/8 cup fresh cilantro, minced

1. Season the fish filets with salt and pepper. Add a couple of pats of butter to a saute pan over medium high heat. When melted and hot, add the fish filets, and saute until cooked through, approximately 4 minutes per side. Transfer the fish to your individual serving plates.

2. Add another nice pat of butter, the lemon juice, the cilantro, and the almonds to the pan. Mix to incorporate, and heat through. Spoon the sauce over the fish.