Trout Almondine

TROUT ALMONDINE

Rich, nutty and exploding with flavor, our gluten free Louisiana Trout Almondine is on the table in 30 minutes flat. From Gulf Coast to Table, one of our favorite healthy meals is fish- and fresh caught fish, there is nothing better. 

Ingredients:

  • 2 (8-10 ounces) trout fillets
  • Salt and Pepper
  • 1/2 cup almond meal
  • 2 tablespoons avoado oil
  • 1 tbsp of ghee
  • 1/2 cup sliced almonds
  • juice from 1/2 lemon
  • 2 tablespoons fresh chopped parsley
  • lemon wedges for serving 

Instructions:

  1. Season trout with salt and pepper. Spread almond meal out on a rimmed plate or shallow bowl. Dredge fish in almond meal and shake off for excess.
  2. Heat oil in a large skillet over medium-high heat. Add trout and cook for 3 minutes. Carefully flip the fillet over and cook for 2-3 more minutes, until cooked through. Remove dish to a plate and tent loosely with aluminum foil.
  3. Pour out any leftover oil and wipe out skillet with a paper towel. Melt ghee in skillet over medium heat . Add almonds and cook, stirring often, until the ghee starts to bow and the almonds are fragrant, 5-6 minutes. Remove from hear. Stir in lemon juice and parsley.
  4. Place 1 trout fillet on each serving plate. Spoon half of almond sauce over each fillet. Serve with lemon wedge.

Trout Almondine

Rich, nutty and exploding with flavor, our gluten free Louisiana Trout Almondine is on the table in 30 minutes flat. From Gulf Coast to Table, one of our favorite healthy meals is fish- and fresh caught fish, there is nothing better. 
Prep Time 10 mins
Cook Time 15 mins
Servings 2

Ingredients
  

  • 2 8-10 oz trout fillets
  • salt and pepper to taste
  • 1/2 cup almond meal
  • 2 tbsp avocado oil
  • 1 tbsp ghee
  • 1/2 cup sliced almonds
  • 1/2 lemon juiced
  • 2 tbsp fresh parsley chopped
  • lemon wedge for serving

Instructions
 

  • Season trout with salt and pepper. Spread almond meal out on a rimmed plate or shallow bowl. Dredge fish in almond meal and shake off for excess.
  • Heat oil in a large skillet over medium-high heat. Add trout and cook for 3 minutes. Carefully flip the fillet over and cook for 2-3 more minutes, until cooked through. Remove dish to a plate and tent loosely with aluminum foil.
  • Pour out any leftover oil and wipe out skillet with a paper towel. Melt ghee in skillet over medium heat . Add almonds and cook, stirring often, until the ghee starts to bow and the almonds are fragrant, 5-6 minutes. Remove from hear. Stir in lemon juice and parsley.
  • Place 1 trout fillet on each serving plate. Spoon half of almond sauce over each fillet. Serve with lemon wedge.