5 from 36 votes
Rainbow Trout Almondine
Rainbow Trout Almondine features lightly floured trout filets pan-seared to a golden crisp, topped with a brown butter sauce enriched with toasted almonds, lemon juice, parsley, and capers. The nutty butter sauce combines with the flaky trout for a balanced texture and bright flavor. This dish highlights gentle seasoning and classic preparation to produce an elegant, flavorful fish entrée.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
539 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 2 (5 to 6-ounce) Rainbow Trout filets; may also use catfish, sole, or flounder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons cornstarch or arrowroot flour or other preferred flour
- 1 tablespoon olive oil
- 4 tablespoons butter unsalted
- ⅓ cup almonds sliced
- ½ lemon juiced (about 1½ tablespoons juice)
- 3 tablespoons parsley roughly chopped
- 1 heaping tablespoon capers drained
Instructions
- Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
- Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
- Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
- Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.
Cup of Yum
Notes
- Store leftover trout in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freeze leftover trout with parchment paper at the bottom of the container to prevent sticking; it keeps well for up to 3 months.
- Thaw frozen trout overnight in the refrigerator before reheating to preserve texture and moisture.
- Reheat trout on low heat in the microwave or oven at 350°F to avoid dryness and maintain flavor.
Nutrition Information
Calories
539kcal
(27%)
Carbohydrates
14g
(5%)
Protein
39g
(78%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
153mg
(51%)
Sodium
365mg
(15%)
Potassium
1011mg
(22%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1231IU
(25%)
Vitamin C
26mg
(29%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 539
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 365mg | 15% |
| Potassium | 1011mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 26mg | 29% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.