Almond Crusted Trout
This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
This week I’m making Fresh Trout crusted with Almonds and Panko crumbs. It’s easy, for me anyway, to get stuck in a rut. Do what works. We love salmon. I like it in any form and I’ve made it many ways but always gravitate back to poached. Today we took a different path at the fish counter. Trout!
I’m told that trout is the fish with the least amount of mercury and the highest in Omega-3s. That’s good, right?! This recipe adds flavor that my family ate up happily but I’m watching my calories so, to be honest, I cooked one piece with just a bit of salt and pepper and lemon juice. The natural flavor of the trout was delicious. (I use that word a lot, delicious, but it’s so true.) It was moist, tender and full of flavor.
I really enjoyed my simple dish but the rest of my gang raved about theirs. The almond flour and panko crumbs add a depth of flavor and a crunchy texture. Just a few ingredients and a few minutes, and you have a dinner everyone will enjoy.
Almond Crusted Trout
Ingredients:
- 1.5 pounds of fresh trout.
Crust
- zest and juice of one Lime
- 1 to 2 teaspoons Sriracha Sauce, to taste
- 1/4 cup finely-chopped, fresh Cilantro
- 1/3 cup Panko Breadcrumbs
- 1/3 cup Almond Flour
- 1/3 cup Mayonnaise
- Salt and freshly ground Pepper, to taste
Method:
- Preheat the oven to 400°F
- Arrange the trout on a baking sheet, season with salt and pepper and set aside.
- In a bowl, combine all the crust ingredients and then spread the mixture over the trout fillet.
- Bake in the oven for 5 to 6 minutes then broil until the crust turn slightly golden brown.
- Serve with rice. I also served ours with roasted brussel sprouts. Yum!
I hope you’ll give this recipe a try then let us know what you think by posting a pic of your trout with the #CookingWithHeinens hashtag on Instagram or Facebook. Enjoy!
Almond Crusted Trout
It seems that so many recipes now are using cilantro. I can’t stand the taste of it. Also practically every recipe has some kind of hot spice in it, which I also can’t stand. When a food burns my throat it is awful. So what can I substitute?
Hi Joanne – For this particular recipe, we would recommend simply omitting the cilantro and sriracha sauce. Thanks for your feedback, and let us know if you would like substitution recommendations for any other recipes.