Best 4 Panfried Trout With Almonds And Parsley Recipes
Pan-fried trout is a classic dish that is both simple to prepare and bursting with flavor. This recipe uses fresh trout fillets that are coated in a mixture of flour, salt, and pepper, then pan-fried in butter until golden brown. The trout is then topped with a zesty sauce made with almonds, parsley, lemon juice, and white wine. This dish is sure to impress your guests and is perfect for a quick and easy weeknight meal.
In addition to the classic pan-fried trout recipe, the article also includes two other variations:
1. Baked Trout with Herbs and Lemon: This recipe uses a similar coating of flour, salt, and pepper, but the trout is baked in the oven instead of pan-fried. The herbs and lemon add a bright and citrusy flavor to the dish.
2. Trout Meunière: This French classic is made with trout fillets that are dredged in flour and then pan-fried in butter. The sauce is made with browned butter, lemon juice, and capers. The result is a rich and flavorful dish that is sure to impress.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile fish. Trout is a great source of protein, omega-3 fatty acids, and vitamins and minerals. It is also a low-mercury fish, making it a good choice for pregnant women and children.
PANFRIED TROUT WITH ALMONDS AND PARSLEY
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
- Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.
Nutrition Facts : Calories 347 g, Cholesterol 84 g, Fat 20 g, Fiber 4 g, Protein 34 g, Sodium 413 g
PANFRIED TROUT WITH ALMONDS AND PARSLEY
Steps:
- Heat 1 teaspoon oil in a large skillet over medium-high. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper. Gently place 2 fillets in skillet, skin side up. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more. Transfer fish to a serving platter; keep in a warm spot. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.
- Wipe out skillet again; add remaining 1 tablespoon oil and the almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.
- Nutrition Information
- (Per Serving)
- Calories: 315
- Saturated Fat: 2.7g
- Unsaturated Fat: 19.3g
- Cholesterol: 45.8mg
- Carbohydrates: 7.4g
- Protein: 21.8g
- Sodium: 410mg
- Fiber: 3.3g
TROUT WITH ALMOND-PARSLEY BUTTER
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful browning of seared fish without having to get out a skillet. Garlicky sautéed spinach and a zesty almond-parsley compound butter compliment the mild-tasting trout perfectly.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.
- Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.
- Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.
ALMOND-CRUSTED TROUT
Shallots, parsley, and nuts add delicious flavor and crunch to this easy recipe for almond-crusted trout cooked on the grill.
Provided by pacingpoet
Categories Grilled and Smoked Trout
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 6.5 g, Cholesterol 83.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 31.8 g, SaturatedFat 1.4 g, Sodium 232.6 mg
Tips:
- Selecting Fresh Trout: Choose trout that have bright, clear eyes, firm flesh, and a mild, fresh smell. Avoid fish with dull eyes, slimy flesh, or a strong fishy odor.
- Gutting and Cleaning Trout: To clean trout, remove the scales, gills, and entrails. Rinse the fish thoroughly inside and out with cold water. You can also ask your fishmonger to clean the trout for you.
- Cooking the Trout: Pan-frying is a quick and easy way to cook trout. Heat a pan over medium-high heat, add some oil or butter, and cook the trout for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- Adding Flavor: For extra flavor, you can season the trout with salt, pepper, and other spices before cooking. You can also add herbs, such as parsley, thyme, or rosemary, to the pan while the trout is cooking.
- Serving the Trout: Pan-fried trout can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. You can also top the trout with a sauce, such as a lemon-butter sauce or a tartar sauce.
Conclusion:
Pan-fried trout with almonds and parsley is a delicious and easy-to-make dish that is perfect for a weeknight meal. The trout is cooked until flaky and tender, and the almonds and parsley add a nice crunch and flavor. This dish is sure to please the whole family.
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