Best Trout With Almond Parsley Butter Recipes

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Panfried Trout with Almonds and Parsley image

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

Ingredients

4 trout fillets
3/4 teaspoon coarse salt
Freshly ground pepper
1 tablespoon plus 1 teaspoon olive oil
3 ounces whole shelled almonds, coarsely chopped
1 cup loosely packed flat parsley leaves, coarsely chopped
Finely grated zest plus freshly squeezed juice of 2 lemons
Nonstick cooking spray

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

Almond-Crusted Trout image

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

Ingredients

¼ cup chopped almonds
2 tablespoons chopped fresh parsley
2 tablespoons chopped shallots
2 cloves garlic, minced
2 tablespoons Italian-seasoned bread crumbs
2 tablespoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ¼ pounds trout fillets
1 teaspoon chopped fresh dill, or to taste

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

Trout with Almond-Parsley Butter image

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

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing
1 clove garlic, thinly sliced
1 pound spinach, trimmed and well washed, water still clinging to leaves
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, softened
1/4 cup sliced almonds, toasted and chopped
1/2 teaspoon finely grated lemon zest, plus wedges for serving
1 tablespoon chopped fresh parsley leaves
4 skin-on trout fillets (about 1 3/4 pounds total)
2 tablespoons unbleached all-purpose flour

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.

TROUT ALMONDINE

Trout Almondine image

A five star meal that's easy to prepare but will leave you feeling like a Michelin star chef! Perfectly pan-fried fish served with a buttery sauce of toasted almonds, lemon, and parsley - it's a showstopper!

Provided by Kimberly Killebrew

Categories Entree Main Dish

Time 25m

Number Of Ingredients 10

Ingredients

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.