This trout almondine is made with pan-seared fish fillets topped with buttery, golden almond slices for a delicious seafood dinner.
You may have noticed that here at Champagne Tastes, we’re big fans of fish.
Salmon, halibut, cod, lingcod, rockfish — and the list goes on. At last count, we have recipes for at least 17 different kinds of fish, including reader favorites like pan-seared rockfish and lingcod with lemon caper sauce.
But what’s really exciting is that we’ve only scraped the surface!
Sometimes I encounter a type of fish that I realize I shared with you yet, and the whole fun process begins.
Research. Cooking. Tasting. Perfecting!
In this trout almondine, I’m using inspiration from my green bean almondine to make an easy, buttery, nutty seafood dinner.
What Kind of Trout Should I Use?
You can use any variety of trout for this recipe!
In the photos I used steelhead trout, a bright fish that looks a lot like salmon!
Steelhead trout doesn’t just look like salmon: it also has a similar flavor profile and is a great substitute for salmon in recipes.
Rainbow trout will also work perfectly in this recipe.
In case you’re wondering, steelhead trout and rainbow trout are the same species of fish, but steelhead trout spend part of their lives in the ocean, whereas rainbow trout live their whole lives in freshwater rivers.
Can I Use a Whole Trout?
This recipe has only been tested using trout fillets, not a whole fish.
Where Can I Buy Trout?
Trout is a favorite catch for sport fishermen (and women), but it’s also sold in the grocery store!
I’ve been buying my trout fillets from Misfits Market, but I’ve also seen trout with the other frozen seafood at Walmart and Trader Joe’s.
What Kind of Almonds Should I Use in Trout Almondine?
You’ll be toasting the almonds in this recipe, so, if possible, buy them raw instead of pre-toasted.
I like to get raw sliced almonds because they’re convenient. Allow for a little extra time in the prep stage if you need to slice up whole almonds.
How to Make Trout Almondine
Start by patting the trout fillets dry. Then season them with salt and pepper.
In a shallow pan, melt some butter over medium-low heat. Then add the almonds.
I like to use this Lodge 12″ carbon steel skillet.
Cook the almonds for 2-3 minutes, or until golden. The butter will foam up and could obscure the almonds, so keep an eye on them to prevent burning!
Scoop the toasted almonds out and set them aside. Leave as much butter as possible in the pan.
Add more butter as well as the olive oil to the same pan.
Place the trout fillets in the pan, skin-side down. Over medium heat, cook the fish for 2-4 minutes.
Exact cooking time will vary depending on the thickness of the fish.
As the trout cooks, it will begin to turn opaque from the bottom up.
When it appears about halfway cooked, slide a thin metal spatula under the fish to see if it’s ready to flip.
The fish should release easily from the bottom of the pan. If it doesn’t, let it cook for about 30 more seconds and check it again. Once it releases, flip each piece.
Cook the trout for another 2-4 minutes. When the fish is fully opaque, it is done.
Move the fish to plates, and cover them to keep warm for a few more minutes.
Add lemon juice to the pan and let it cook and reduce for about a minute.
Then add the herbs of your choice, and turn off the heat.
You’re ready to serve the trout almondine! Just pour some of the pan sauce over the fillets, top with the toasted almonds, and enjoy!
- 8 ounces trout (2 fillets) Any variety. Use fillets not a whole fish.
- pinch salt, pepper
- 2 tablespoons butter, divided
- ¼ cup almond slices
- 1 tablespoon olive oil
- 1 lemon, juiced
- Handful fresh herbs (parsley, chives, basil, cilantro etc)
- Pat trout dry. Sprinkle fillets on both sides with salt and pepper.
- In a large shallow pan, melt half the butter (1 tablespoon) over medium-low heat.When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.Tip: The butter will foam as you cook, which could make it harder to see the almonds. Keep a close eye on the almonds as you cook to ensure that they don't burn.
- Increase heat to medium. Add remaining 1 tablespoon butter and the olive oil to the pan. Place the fillets in the pan and cook 2-4 minutes, depending on the thickness of the fillets.As the fish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
- Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low. Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce, remaining herbs, and the toasted almonds.