Looking for a quick sophisticated dinner to treat yourself or a group of friends? This recipe for Trout Almondine is the perfect dish! Beautifully baked trout covered with a delicious butter sauce filled with almonds and a hint of lemon.
Rainbow trout is a mild, delicate fish that has been raised for more than a century around the world, in the cool mountain river and stream waters. Here at Sizzlefish, our rainbow trout are raised on an old-fashioned family farm in the Columbian Andes.
Rainbow Trout is delicious and, also a healthy meal choice. It’s packed with protein and essential Omega-3 fatty acids, as well as potassium - all of which can help to manage high blood pressure, improve muscle strength and boost metabolism. Rainbow trout are loaded with phosphorus, and are a good source of Vitamins B6, B12, pantothenic acid, and selenium.
Trout Almondine is a classic American seafood dish that is typically served in fancy restaurants. Amandine which means “prepared or served with almonds” is from France. This “French style”, upscale seafood dish can seem intimidating at first, but in fact, it will be one of the easiest meals you will ever make. Traditionally this is a fried or pan seared fish dish dredged in flour, however we simplified it even more. For our version, we seasoned the trout fillets and baked them in the oven, then used the time the trout baked to make that luscious butter sauce with toasted almonds. Trust us, this will be a go to recipe for when you are looking for something extra special, but are short on time.
4 Sizzlefish Trout Fillets
½ cup Sliced Almonds
2 tsp Paprika
½ tsp Garlic Powder
½ tsp Onion Powder
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
5 TBSP Butter
2 TBSP Fresh Lemon Juice
Chopped Fresh Parsley
Preheat the oven to 350°F. Line a medium baking sheet with parchment paper.
Pat the trout fillets dry with a paper towel and lay them on the prepared sheet pan. In a small bowl, combine the paprika, garlic powder and onion powder; mix well.
Evenly distribute the spice mixture over the trout fillets. Next, salt and pepper each fillet.
Place the sheet pan in the preheated oven and bake the trout 15-20 minutes or until the fillets reach an internal temperature of 145° F. Remove the trout fillets from the oven.
While the trout fillets bake, prepare the almonds by heating a medium skillet over medium heat. Place the sliced almonds in the dry heated skillet and stir frequently to toast. Once toasted, remove the toasted almonds from the pan and allow to cool.
Next add 5 tablespoons butter to the hot skillet. Once the butter is melted, stir the lemon juice into the butter and add the toasted almonds. Add kosher salt and freshly ground pepper to taste.
Serve the trout fillets on a platter, pour the almond butter sauce over the fish and garnish with freshly chopped parsley.