Toasted Almond/Mustard Red Snapper (or any fish)

4 fillets of Red Snapper
Amino Acid (optional, I poured a little on Red Snapper the day before in a bag to marinate)
2 handfuls of plain Almonds
1T EVOO
S&P just a little to give Almonds taste when toasting
Brown Rice Bread Crumbs (or any that you like)
1/2C Dijon Mustard and Honey Mustard (I ran low on Dijon so I mixed the two. You don't have to though)
Place mustard mixture in a bowl and bread crumbs/almonds-once toasted and smashed in another bowl.
Cookie sheet and baking rack-place on top of cookie sheet.
Spray the cookie sheet and rack with non stick spray.

Mix almonds, EVOO and S&P and arrange them on a baking sheet. Toast @375 for about 20-25 minutes. Just keep an eye on them.
Once almonds are done, either put in food processor or put in plastic ziplock bag and smash. Once they are crumbs, may have a few chunks, mix with bread crumbs.
Make sure Red Snapper is dried, and then place in mustard mixture and coat well. Next, place in bread crumb/almond mixture. Once coated, lift and let any fall off. Place on cookie rack that should be on cookie sheet.
Repeat until all fillets are done.
Bake @400 for 30 minutes.
**I used some of the leftover bread crumbs/almond mixture with some roasted veggies- green beans and carrots!
***In the picture, you see the green beans and carrots I roasted with Spray Butter, garlic salt and pepper. I also sauteed up some spinach. 1/2T of EVOO, 1 garlic, smashed, 1/4C of onion, 1 lemon wedge-juice. Saute the  garlic and onion in the EVOO. Add spinach a splash of water and lemon. Let cook down. I also made Butternut Squash fries. Just follow my recipe for my Baked Butternut Squash. I actually like the little cubes of Butternut Squash better than the fries. I like when they get real crispy! See my Strawberry-Blackberry Sauce for the sauce on top of the Red Snapper.
Enjoy!