TROUT WITH ALMONDS & RED PEPPERS
Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
Provided by Mary Cadogan
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
- Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.24 milligram of sodium
ALMOND-CRUSTED TROUT
Shallots, parsley, and nuts add delicious flavor and crunch to this easy recipe for almond-crusted trout cooked on the grill.
Provided by pacingpoet
Categories Grilled and Smoked Trout
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 6.5 g, Cholesterol 83.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 31.8 g, SaturatedFat 1.4 g, Sodium 232.6 mg
TROUT WITH ALMOND-PARSLEY BUTTER
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful browning of seared fish without having to get out a skillet. Garlicky sautéed spinach and a zesty almond-parsley compound butter compliment the mild-tasting trout perfectly.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.
- Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.
- Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.
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
PANFRIED TROUT WITH ALMONDS AND PARSLEY
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
- Wipe out skillet; add oil and 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 Facts : Calories 347 g, Cholesterol 84 g, Fat 20 g, Fiber 4 g, Protein 34 g, Sodium 413 g
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