Pan Fried Trout With Browned Butter And Almonds Recipes

ALMOND-CRUSTED TROUT

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
• Rub mixture over trout fillets.
• Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
• Garnish fillets with fresh dill before serving.

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper. Gently place 2 fillets in skillet, skin side up. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more. Transfer fish to a serving platter; keep in a warm spot. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.
• Wipe out skillet again; add remaining 1 tablespoon oil and the almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 315
• Saturated Fat: 2.7g
• Unsaturated Fat: 19.3g
• Cholesterol: 45.8mg
• Carbohydrates: 7.4g
• Protein: 21.8g
• Sodium: 410mg
• Fiber: 3.3g

PAN FRIED TROUT

Steps:

• Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
• Pat dry.
• Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
• Melt the butter in a large heavy skillet on medium-high heat.
• Coat the trout in corn meal and shake off the excess.
• When the butter is melted, place the coated trout, flesh side down, in the skillet.
• Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).