Trout With Almond Parsley Butter Recipes
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
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.
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- Heat the oil in a large non-stick skillet over medium heat. Pan sear the fillets (skin side down), pressing down with a metal spatula to ensure that the skin crisps evenly. Cook for 2-3 minutes (depending on thickness) before flipping and searing briefly on the other side. Transfer the fillets, skin side up, onto plates or a metal rack and keep warm.
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- Season trout with salt and pepper. Spread flour out on a rimmed plate or shallow bowl. Dredge fish in flour on both sides and gently shake off any excess flour.
- Heat oil in a large skillet over medium-high heat. Add trout skin-side up and cook for 3 minutes. Carefully flip fillets over and cook for 2-3 more minutes, until cooked through. Remove fish to a plate and tent loosely with aluminum foil.
- Pour out any leftover oil and wipe out skillet with a paper towel. Melt butter in skillet over medium heat. Add almonds and cook, stirring often, until the butter starts to brown and the almonds are fragrant, 5-6 minutes. Remove from heat. Stir in lemon juice and parsley.
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