I wanted to take my Pan Seared Trout recipe to another level…definitely achieved just that with this recipe for Trout Almondine. Dinner done in about 15 minutes. I did, per usual, use a cast iron pan to sear my trout. I know, I go on and on about cast iron pans, but believe me, you will love cooking in it. Click here for the one I use the most. A quick sear, about three to four minutes per side and you will have a gorgeous piece of trout. The sauce takes only a few minutes. Serve with a steamed vegetable and rice…dinner done! Probably the best thing about this recipe, is that you make this meal for two for under $20. You will never find a more tasty, and inexpensive meal like this at any restaurant.
Local to Charlotte, grab fresh, NC trout at The Carolina Meat & Fish Co. Not local, they can ship to you.
Rinse the filets. Pat dry. I cut my filets in half and seared in two batches. On a plate, combine the flour, rice flour, paprika, kosher salt and pepper. Heat to medium/medium-high, four tablespoons of the butter in a cast iron pan. Dredge both the flesh and skin side of each filet in the flour mixture…just a light coating.
Once the butter has melted and is hot, place the filets, skin side down, in the pan. Allow to cook and sear for about three to four minutes. You should see a nice brown on the skin. Flip with a fish spatula. Try not to move the fish around in the pan, as you can run the risk of the flesh breaking apart. A few minutes on the other side will do. You will see the flesh turn opaque. Remove fish and reserve on a plate or platter.
Clean the pan. Melt the remaining four tablespoons of butter. Add the almonds. You will need to stand by the pan until the almonds have browned. Keep stirring as they can burn rather quickly. Once the nuts have browned nicely, remove pan from heat. Add in a tablespoon of the fresh parsley and the lemon juice. You will see a nice sauce form.
To serve, plate the fish. Pour sauce on top. Pair with steamed rice and vegetables. ENJOY!