RED SNAPPER AMANDINE
4 red snapper fillets, 6 to 7 ounces each
Juice of ½ lemon
1 cup flour
1 tablespoon margarine
1/4 teaspoon paprika
1 tablespoon toasted sliced almonds
Brush fish fillets with lemon juice; reserving leftover juice. Dredge fish in flour, shaking off excess.
In skillet over medium heat, melt margarine; brown fillets on both sides, about 5 minutes total. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 5 to 6 minutes, until fish flakes easily when tested with fork.
Drizzle any remaining lemon juice over fillers; sprinkle with paprika and top each with sliced almonds. Serve at once.