Description
Indulge in the exquisite flavors of Rainbow Trout Almondine, a quick and elegant dish perfect for any occasion! This recipe balances the delicate taste of fresh trout with a rich almond-butter sauce, all ready in just 15 minutes. Whether it’s a busy weeknight or an intimate dinner party, this dish impresses with its vibrant colors and delightful crunch from toasted almonds. The added brightness of lemon juice and savory capers elevate the trout to new heights, making every bite a memorable experience. With easy preparation and versatile ingredient options, you’ll find yourself reaching for this recipe time and again!
Ingredients
Scale
- 2 (5 to 6-ounce) rainbow trout filets (or catfish, sole, flounder)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or arrowroot flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ⅓ cup sliced almonds
- ½ lemon (juiced)
- 3 tablespoons roughly chopped parsley
- 1 heaping tablespoon drained capers
Instructions
- Season the trout filets with salt, pepper, and cornstarch on both sides.
- Heat olive oil and one tablespoon of butter in a large pan over medium heat. Add trout skin-side down and cook for 3 to 4 minutes without moving.
- Gently flip the trout and cook for another 2 to 3 minutes until golden brown. Transfer to a plate.
- In the same pan, melt remaining butter, add almonds, and toast until lightly browned. Remove from heat and stir in lemon juice, parsley, and capers.
- Serve trout on plates topped with almond sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg