Rainbow Trout Almondine

Rainbow Trout Almondine

This trout has quickly become one of my son’s favorite dinners, and I can see why! The crunchy, toasted almonds complement the tender, flaky trout perfectly, and he especially loves squeezing plenty of extra fresh lemon over the top before digging in. I love that it feels special while still being incredibly simple to make. It’s the perfect quick and easy weeknight dinner, but elegant enough to serve as the main course at a dinner party when you want something effortless that will still impress.

Rainbow Trout Almondine

INGREDIENTS

• 4 rainbow trout fillets, about 4–6 oz each

• ½ cup sliced almonds

• 3 tablespoons butter, divided

• 1 tablespoon olive oil

• 1 lemon

• 1 small garlic clove, minced

• 1 teaspoon garlic salt

DIRECTIONS

1. Toast the almonds.
Put the sliced almonds in a dry skillet over medium-low heat. Toast for about 2–4 minutes, stirring frequently, until golden and fragrant. Remove and set aside.

2. Prep the trout.
Pat the trout very dry. Season with garlic salt.

3. Cook.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium-high heat.

Place trout skin-side down and cook for about 3–4 minutes without moving it. Flip and cook another 1–2 minutes, depending on thickness. Trout cooks quickly—you want it just opaque and easily flaking.

Transfer to a serving platter.

4. Make the almond butter sauce.
Turn the heat down to medium-low. Add the remaining 2 tablespoons butter and garlic to the same pan. Cook about 30 seconds.

Add:

• Juice of 1 lemon

• Toasted almonds

Swirl everything together for about 30 seconds.

5. Finish.
Spoon that warm lemony browned butter and toasted almonds all over the trout. Serve with extra lemon wedges.

Tips for the Best Trout

• Don’t overcook the trout. Trout cooks quickly and is best when it’s tender and flaky. Keep an eye on it toward the end of cooking.

• Toast those almonds! Letting the almonds get lightly golden brings out their flavor and gives the dish that delicious crunch.

• Don’t skip the lemon. Serve with plenty of fresh lemon wedges at the table. In our house, the extra squeeze of lemon is a must!

• Pat the trout dry first. Removing excess moisture helps the outside cook beautifully and keeps the almond topping nice and crisp.

• Make it dinner-party ready. Serve the trout on a large platter with fresh lemon wedges and a sprinkle of parsley. It looks impressive with almost no extra work.

• Keep the sides simple. Roasted potatoes, asparagus, green beans, a crisp salad, or rice all pair beautifully with the trout.