Trout With Almond Parsley Butter Food

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Panfried Trout with Almonds and Parsley image

Categories Sauce Side Almond Trout Raw Parsley

Yield serves 4

Number Of Ingredients 6

Ingredients

1 tablespoon plus 2 teaspoons neutral-lasting oil, such as canola or safflower
4 skin-on trout fillets (preferably U.S. farmed)
Coarse salt and freshly ground pepper
3 ounces raw whole almonds, coarsely chopped
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
Finely grated zest plus freshly squeezed juice of 2 lemons

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

TROUT AMANDINE

Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories Seafood Fish

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

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