Almond Trout

6 Reviews
75% would make this recipe again

Trout sautéed in butter with almonds.

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Preparation : 5 min Cooking : 10 min
440 calories/serving

Ingredients

2 trout fillets 360 g
1/4 cup flaked almonds 18 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
3 tbsp butter, unsalted 40 g
1/2 tbsp olive oil 8 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the butter and oil in a frying pan, taking care not to let them burn. Add the almonds then sauté over medium heat until they are golden (again, taking care so that they don't burn). Take the almonds out of the pan then keep them warm on a small plate in the oven.
  2. Cook the trout over fairly high heat, 2-3 min on each side, starting with the skin side down. Add the lemon juice, then lower the heat and cover. Cook 7-10 min, depending on the thickness of the fillet(s), until the trout is tender. Check with a fork to see if it is cooked through.
  3. Take the skin out. Add salt and pepper to taste. Cover the trout with the almonds and serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

440

Fat

30 g

46 %

Saturated 9.9 g
+ Trans 0.6 g

53 %

Cholesterol

130 mg

Sodium

100 mg

4 %

Carbohydrate

3 g

1 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

2 g

Protein

40 g

Vitamin A

13 %

Vitamin C

13 %

Calcium

9 %

Iron

22 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Good source of  :
Copper, Iron, Vitamin B6, Zinc
Source of  :
Calcium, Folacin, Omega-3, Vitamin A, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 4 ½
Fats 6
More info
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Reviews

6 Reviews (6 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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