Trout AmandineAnother All Time New Orleans Favorite. – a delicious recipe with stone-ground, salt, paprika, olive oil, butter, almonds. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix together the flour, salt, and paprika and coat the fillets on both sides with the mixture.
2
Spread the olive oil over the bottom of a 17-by-11-inch baking pan and lay the fillets in it skin-side down.
3
Pour 2 tablespoons of the butter over the fish.
4
Position the dish about 4 inches from the heat source and broil until browned on the outside and opaque at the center, 4 to 5 minutes.
5
Meanwhile, combine the almonds and the remaining 1 tablespoon butter in a medium nonstick skillet.
6
Stirring constantly, cook over medium heat until browned, about 3 minutes.
7
Remove the pan from the heat, and stir in the lemon juice, hot sauce, and parsley.
8
Plate the fillets, and spoon some of the almond mixture over each.
222
kcal
Calories
19
g
Fat
11
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup stone-ground whole-wheat flour, 1 teaspoon salt, 1 teaspoon paprika, Six 5- to 6-ounce speckled or rainbow trout fillets, and more.
Yes, Trout AmandineAnother All Time New Orleans Favorite. falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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