Trout fillets are lightly seasoned with thyme, sea salt and black pepper, and pan-seared to perfection. Slivered almonds are then lightly sautéed in butter and then mixed with fresh lemon juice and served atop the prepared fillets.
Rainbow Trout Amandine
Ingredients Makes: 4 servings
4 rainbow trout fillets, skins removed
1/4 tsp sea salt
1/8 tsp black pepper
1/8 tsp thyme
4 tsp almond flour ~or~ all-purpose flour
1 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
1/2 cup sliced almonds
2 Tbsp lemon juice
Sprinkle each trout fillet with sea salt, black pepper and thyme; and then rub the seasoning into the fish evenly on both sides. Then dust the fish fillets with a light sprinkling of flour.
Heat the olive oil and butter on medium heat. Add the fish fillets and cook for about 4 minutes on each side or until fish begins to lightly brown. Transfer fish to the serving plate and cover to keep warm.
Return pan to medium heat and add 1 tablespoon of butter. Add the slivered almonds and sauté for about 4 minutes, stirring frequently to prevent burning. When almonds begin to turn a light golden brown, stir in the lemon juice and allow mixture to warm before removing from heat.
Spoon the almond mixture over the fish fillets. Enjoy.
Recipe shared by: J. Marshall
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