Almond Crusted Trout Recipes

ALMOND-CRUSTED TROUT FILLET

Steps:

• Clean and wash the trout and cut off its head and tail.
• Lay the fish on its side on a cutting board.
• Put one hand on the fish and with the other hand handle the knife.
• Start with a long cut on top of the spine and run your knife down, on the length of the spine, to the tail.
• Turn the fish upside down and make the same thing on the other side. Cut lengthwise starting on top of the spine through the tail.
• After you reveal the spine, you can cut close to the ribs to take them of the flesh. Make the same thing on both sides, to fillet the fish.
• Then, slowly, remove the trout skin with the knife.
• If you cannot remove all the bones from the beginning, you can use a pair of tweezers to take them off.
• Make an egg wash by whisking the egg with the milk. Put the egg wash in a plate.
• Put the flour and the almond flakes in two separate plates.
• Coat each trout fillet with flour, then egg wash, then almond flakes.
• Put the butter in a skillet and melt it on medium heat.
• When the butter melts, add the trout fillets in the skillet.
• Fry the fillets until the almond flakes turn golden, about 5 minutes per side.

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

LEMON TROUT ALMONDINE

Steps:

• Sprinkle trout with salt and pepper.
• Dust the fish filets in the flour.
• Heat the olive oil and butter on medium high heat.
• Add fish filets and cook until light brown on both sides.
• Remove from pan and cover to keep warm.
• Return pan to heat and add 1 T butter.
• Add the almonds and saute, then add the fresh lemon juice.
• Heat it through, then spoon over the fish filets.
• Serve with additional lemon wedges.

ALMOND-CRUSTED TROUT

Steps:

• Mix crushed stuffing, ground almonds, spices, herbs and salt in a bowl. Roll trout fillets in flour. Coat floured trout fillets in mayonnaise and then roll them in the herbed bread-almond mixture. Heat 1 inch of vegetable oil in a large skillet over medium heat. Cook trout, turning once, until both sides are golden brown and fish flakes tenderly, about 5 minutes per side. Mmmmmm!

ALMOND-CRUSTED TROUT WITH WHITE GRITS AND SWISS CHARD

Steps:

• Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20-25 minutes. Season with salt and pepper.
• Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.
• Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.
• Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.
• Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.