Best Almond Crusted Trout Recipes

ALMOND HERB-CRUSTED TROUT FOR TWO

Steps:

• Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray.
• Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish.
• Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray.
• Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs.

ALMOND-CRUSTED TROUT

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.

ALMOND-CRUSTED TROUT

Steps:

• Mix crushed stuffing, ground almonds, spices, herbs and salt in a bowl. Roll trout fillets in flour. Coat floured trout fillets in mayonnaise and then roll them in the herbed bread-almond mixture. Heat 1 inch of vegetable oil in a large skillet over medium heat. Cook trout, turning once, until both sides are golden brown and fish flakes tenderly, about 5 minutes per side. Mmmmmm!

ALMOND-CRUSTED TROUT WITH WHITE GRITS AND SWISS CHARD

Steps:

• Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20-25 minutes. Season with salt and pepper.
• Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.
• Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.
• Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.
• Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.