Best Grilled Trout With Almonds And Lemon Butter Recipes

TROUT ALMONDINE

Steps:

• Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.
• Sprinkle both sides of the fish filets with salt and freshly ground black pepper.Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.Transfer the fish to a warm plate and tent with foil while you prepare the sauce.
• To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste. Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Steps:

• Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
• Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

ALMOND-CRUSTED TROUT

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.