Nutritional Wisdom with Carly Pollack

Almond Crusted Red Snapper with Zucchini Noodles

Almond Crusted Red Snapper with Zucchini Noodles Almond Crusted Red Snapper with Zucchini Noodles

Ingredients
2 5-6oz fillets red snapper
1 tbsp grapeseed oil
1 tsp Dijon mustard
1/2 tbsp raw, local honey
black pepper, to taste
1/2 cup almonds, crushed to a powder
1/2 medium onion, diced
1 tbsp capers
1 large zucchini, spiralized into noodles
1/2 cup mushrooms, sliced
1 tbsp grapeseed oil
1 medium lemon
1 tsp rosemary
sea salt, to taste
black pepper, to taste
2 pieces bacon, cooked and chopped into pieces

Directions
Preheat oven to 375 degrees. Pat fillets with a paper towel to remove excess moisture. Place the fillet in an oven-safe casserole dish. Combine mustard, honey, and 1 tbsp oil in a small bowl. Pour the sauce and cooked onions, followed by the crushed almonds, over the top of the fillet. Bake for approximately 15 minutes. Sprinkle with capers. Heat 1 tbsp oil in a saucepan over medium heat. Add the mushrooms to the saucepan and saute’ for several minutes. Toss in the rosemary, veggie seasoning, and black pepper to taste. Add the zucchini pasta and a squeeze of lemon juice and cook until the pasta is warm (this doesn't take so long). Remove from heat and serve topped with bacon bits.

Serving
2 Servings