Rainbow Trout Almondine
This rainbow trout recipe is a classic! Perfectly cooked fillets with a classic buttery almondine sauce.
I think rainbow trout may be my favorite protein! We don’t have it often, but when we do, I’m reminded how much I love the light flavor and flaky texture of this whitefish.
It is super mild, which makes it perfect to pair with a rich butter sauce like I use in this trout almondine. But it pairs well with so many flavors. And it’s a healthy choice, with lots of omega-3 fatty acids.
When preparing rainbow trout, my preference is for pan-frying rather than baking. When you pan fry, it gives you a nice crispy skin and adds so much flavor!
Recipe Substitutions
This trout almondine recipe uses simple ingredients, and there are plenty of substitutions you can make and still have a wonderful dish! Here are a few ideas:
- If you can’t get your hands on rainbow trout, this recipe is wonderful with cod, salmon or steelhead trout!
- There are several fresh herbs that will work instead of fresh parsley. Try thyme, oregano, fresh dill or rosemary.
- Feel free to add 1-2 cloves of fresh garlic (minced) to the butter. It will only enhance the sauce!
- Or, add a handful of fresh spinach to the sauce for extra vegetables and a pop of color!
Serving Suggestions
I recommend serving this beautiful fish with lemon slices and fresh parsley. thyme or fresh dill!
For side dishes, it is wonderful with rice or potatoes, bulgar pilaf, Marry Me tortellini, baked asparagus or green beans. And of course, a salad is always a good choice! I like my Citrus and Pear Spinach Salad with this particular recipe.
Saving Leftover Trout
I doubt that you will have leftovers! If you do, allow the fish to cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 2 days.
I recommend reheating in the skillet or on a sheet pan in the oven. The microwave can make it overcooked and rubbery.
I hope you love this easy trout almondine recipe! If you make it, I’d love to hear how it went in the comments below.
Rainbow Trout Almondine
Ingredients
- 4 rainbow trout fillets, skin on
- 2 teaspoons olive oil or avocado oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons butter, salted
- 2 teaspoons lemon juice
- 1/4 cup white wine, or chicken broth
- 1/8 cup almonds, sliced, toasted
- fresh parsley, for garnish
Instructions
- Prepare the trout. Pat both sides of each filet dry with a paper towel. Sprinkle the flesh side with the paprika, salt, garlic powder, onion powder and black pepper.
- To a large, non-stick pan, add the oil. Heat on medium-high heat.
- Add prepared fish skin-side down to the hot oil. It should sizzle! Sear skin-side down for 3-5 minutes until crispy, then flip and cook for another 2-3 minutes, or until the fish flakes easily with a fork.
- Remove to a plate and allow to rest while you make the sauce in the same skillet.
- Reduce the heat to low-medium. Add the butter and allow to melt. Once melted, add the white wine and bring to a gentle simmer. Stir with a wooden spoon, scraping up any leftover bits of fish on the bottom of the skillet.
- Remove from the heat and add the lemon juice, toasted almonds and fresh parsley. Stir once more and pour over the filets.
