Best Panfried Trout With Almonds And Parsley Recipes

Trout Almondine image

Provided by Kimberly Killebrew

Time 25m

Number Of Ingredients 10

1/2 cup sliced almonds
8 3-4 oz trout filets (or four 6-8 ounce filets) ((can also use cod, halibut, mackerel, sole, flounder, or tilapia))
salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
For the Sauce:
8 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice
1/3 cup chopped fresh parsley

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.

Sauteed Sole with Lemon image

Provided by Martha Stewart

Number Of Ingredients 9

1/2 cup flour, preferably Wondra
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 gray sole fillets (6 ounces each)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons sliced almonds
1 1/2 tablespoons chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Steps:

Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

Panfried Trout with Almonds and Parsley image

Yield serves 4

Number Of Ingredients 6

1 tablespoon plus 2 teaspoons neutral-lasting oil, such as canola or safflower
4 skin-on trout fillets (preferably U.S. farmed)
Coarse salt and freshly ground pepper
3 ounces raw whole almonds, coarsely chopped
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
Finely grated zest plus freshly squeezed juice of 2 lemons

Steps:

Heat 1 teaspoon oil in a large skillet over medium-high. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper. Gently place 2 fillets in skillet, skin side up. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more. Transfer fish to a serving platter; keep in a warm spot. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.
Wipe out skillet again; add remaining 1 tablespoon oil and the 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 Information
(Per Serving)
Calories: 315
Saturated Fat: 2.7g
Unsaturated Fat: 19.3g
Cholesterol: 45.8mg
Carbohydrates: 7.4g
Protein: 21.8g
Sodium: 410mg
Fiber: 3.3g