Trout Almondine High Desert Style Recipes

Steps:

• To Make Creole Spice Mix: Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
• To Make Trout Amandine: Pour the milk into a breading tray or wide dish. Put the flour and 1 tablespoon Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk and dredge in the seasoned flour.
• Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
• Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.
• Spoon the browned butter and almonds over the fish and serve.

Steps:

• Combine butter, lemon juice, chopped mint, lemon peel, and garlic in small saucepan. Whisk over medium-low heat until butter melts and mixture is blended.
• Prepare barbecue (medium heat). Brush flesh side of trout with some of lemon butter. Sprinkle with salt and pepper. Grill trout, flesh side down, until beginning to brown, about 1 1/2 minutes. Using large metal spatula, turn trout over and grill until cooked through, brushing with more lemon butter, about 2 minutes longer. Transfer trout to plates, skin side down. Bring remaining lemon butter to boil and drizzle over trout. Sprinkle trout with sliced toasted almonds and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
• Roast in the preheated oven until almonds start to turn golden brown and become fragrant, 3 to 4 minutes.
• Place trout on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the fillet like an open book. Dredge trout lightly in flour. Repeat with remaining fillets.
• Melt 1/2 cup butter and 2 tablespoons olive oil in a skillet over medium-high heat. Place trout skin-side down on the hot skillet and cook until bottom is firm and lightly browned, 3 to 4 minutes. Turn over and cook until trout flakes easily with a fork, 2 to 3 minutes more.
• Heat 2 tablespoons butter and remaining olive oil in a saucepan over medium-high heat. Saute tomato and capers until juices are released, 2 to 3 minutes.
• Place each trout fillet skin-side down on a plate and top with the roasted almonds and tomato-caper saute.

Steps:

• In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
• Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.
• Set almonds aside.
• Arrange fish in a shallow, 10-inch, heat resistant, baking dish.
• Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.
• Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.
• Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.