Pescado Almendrado

Ingredients

• 8 red snapper or sea bass fillets, about 4 oz.(125g) each
• juice of 2 limes
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups (16 fl oz/500 ml) thick cream (or creme fraiche)
• 1 cup (5 oz/155 g) blanched almonds
• 2 tablespoons grated Parmesan cheese
• 1/4 cup (2 oz/60 g) butter
• 1 cup (4 oz/125 g) grated queso Chihuahua (or Monterey Jack or medium-sharp Cheddar cheese)
• 8 small slices pickled chiles jalepenos (optional)
• toasted slivered almonds for garnish (optional)

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