Trout Almondine
- Prenatal pick
- Kid-friendly
- Gluten free
- Peanut free
Ingredients
- 1/4 cup (50 mL) butter
- 2/3 cups (150 mL) sliced almonds
- 1/4 cup (50 mL) thinly sliced green onions
- 3 lbs (1.5 kg) trout, salmon-trout or arctic-char fillets
- 1/2 tsp (2 mL) each salt and pepper
- 3 tbsp (45 mL) lemon juice or lime juice
- Lemon wedges
Preparation
Melt butter in a large nonstick skillet set over medium-high heat. Cook until butter no longer sizzles and is browned. Stir in almonds and green onions. Cook, stirring, for 1 minute or until golden. Remove nuts and onions from butter using a slotted spoon; reserve.
Sprinkle fish evenly with salt and pepper. Place fillets, skin side up, in hot pan. Cook for 5 minutes or until edges start to curl and bottom is golden. Turn and cook for 3 to 4 minutes or until fish flakes easily.
Repeat until all fillets are cooked. Sprinkle with lemon juice. Arrange on a serving platter. Return almonds and green onions to pan. Reheat, stirring, for 30 seconds. Pour pan juices, almonds and green onions evenly over fish. Serve with lemon wedges.
Makes 8 servings.
Fast & Easy: 30 minutes or less (prep and cooking time).
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