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Categories:
ground blanched almonds ground toasted pumpkin seeds bread crumbs sweet paprika salt freshly ground pepper butter egg whites sturgeon fillets pineapple cantaloupe honeydew lime juice mint leaves fresh basil
Viewed: 28 - Published at: 9 years agoIngredients
- 1/2 cup ground blanched almonds
- 1/2 cup ground toasted pumpkin seeds
- 13 cup dried fine bread crumbs, freshly made
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon butter, melted
- 2 egg whites
- 4 6-to-8-ounce sturgeon fillets
- 1 cup diced pineapple
- 1/2 cup diced cantaloupe
- 1/2 cup diced honeydew
- 1/4 cup fresh lime juice
- 1/4 cup minced fresh mint leaves
- 1/4 cup minced fresh basil leaves
Method
- Preheat the oven to 350 degrees.
- Combine the ground almonds, ground pumpkin seeds, bread crumbs, paprika, salt and pepper in a shallow pan.
- Set aside.
- Lightly brush a baking sheet with butter.
- Set aside.
- Put the egg whites in a shallow dish.
- Beat lightly.
- Dip each sturgeon fillet into the egg whites, then dust both sides with the ground almond mixture.
- Place on the baking sheet.
- Bake the fillets until cooked through, about 5 to 10 minutes.
- Meanwhile, combine the pineapple, melons, lime, mint and basil.
- Set aside.
- Divide the fillets among 4 plates.
- Garnish with fruit salad.
