Rainbow Trout with Almonds
Pan-seared rainbow trout topped with toasted almonds and a lemon butter sauce.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 rainbow trout fillets
- 1/4 cup sliced almonds
- 2 tbsp butter
- 1 lemon (juiced and zested)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp fresh parsley (chopped)
Nutrition Facts
Share this Recipe
Instructions
Pat the trout fillets dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for 3-4 minutes until the skin is crispy.
Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced almonds and toast for 1-2 minutes, stirring frequently, until golden brown.
Add the lemon juice and zest to the skillet, stirring to combine with the butter and almonds. Cook for another minute.
Pour the almond and lemon butter sauce over the trout fillets. Garnish with fresh parsley and serve immediately.
Chef's Tips
- Freshness Check: Ensure the trout smells fresh and has firm flesh before cooking.
- Skin Crispiness: Press the fillets gently with a spatula while cooking to ensure even crispiness.
- Nut Variations: Substitute almonds with pecans or walnuts for a different flavor.
- Serving Suggestion: Pair with steamed asparagus or a light salad for a complete meal.
- Storage: Leftovers can be refrigerated for up to 2 days. Reheat gently to avoid overcooking.
