Pan-Fried Trout with Almonds
Serves 4
Time 25 min
Blending flour with almond meal for a thin coating adds a delicate, nutty flavor, which is enhanced by garnishing with lightly toasted, sliced almonds. This simple, fast and delicious recipe goes well with a fresh Caesar salad.
Special Diets:
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup almond meal
- 4 trout fillets, skin on, 4 to 6 ounces each
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine sea salt
- 1/2 cup sliced almonds
- 1/2 lemon, cut into 4 wedges
- 1/4 teaspoon ground black pepper
Method
Place flour and almond meal in a plastic bag.
Working two at a time, add fillets and shake until completely coated.
In a large skillet, heat oil and butter over medium heat.
Add fillets to the skillet skin-side down and season with salt and pepper.
Cook for 2 minutes, then carefully turn the fish and cook on the other side for another 2 minutes or until fish is completely cooked through.
Remove fish to a serving platter. (This may have to be done two at a time, depending on the size of the skillet.)
Add almonds to the skillet, stirring constantly until toasted, about 1 minute.
Spoon almonds over fish and serve immediately with lemon wedges.
Nutritional Info:
Per serving: 340 calories (170 from fat), 18g total fat, 4g saturated fat, 90mg cholesterol, 330mg sodium, 8g carbohydrates (2g dietary fiber, 0g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup almond meal
- 4 trout fillets, skin on, 4 to 6 ounces each
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine sea salt
- 1/2 cup sliced almonds
- 1/2 lemon, cut into 4 wedges
- 1/4 teaspoon ground black pepper