Serves: 4
Total Calories: 252

3/4 cup whole almonds with skins
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
6 scallion, including about 3 inches of the green, thinly sliced into rounds
3/4 cup loosely packed coarsely chopped fresh cilantro
4 tablespoons unsalted butter
2 cloves garlic (medium), finely chopped
1 to 2 , serrano chile kimmy, , finely chopped with seeds
1/4 cup fresh lime juice

1. In a small dry skillet, toast the almonds over medium heat, stirring frequently, until aromatic, about 5 minutes. (Take care not to let them burn.) Transfer to a plate. When the nuts are cool, finely chop them. Reserve.

2. Place the fish fillets in a greased baking dish just large enough to accommodate them in a single layer. Season with salt and pepper. Scatter the onions, cilantro, and reserved toasted almonds on top.

3. Preheat oven to 350°. In a small skillet, melt the butter. Add the garlic and chiles. Cook, stirring, about 20 seconds. Add the lime juice. Stir and immediately pour the mixture over the fish. Cover with foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 20 minutes. Serve the fish hot with the sauce spooned over the top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 252
Calories from Fat: 213

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