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Almond Trout

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2 small trout, about 450 g/1 lb each, filleted with the heads removed (can be whole or in 2 pieces)
30 ml/2 tablespoons olive oil
2.5 ml/ teaspoon paprika
40g/1 oz butter
75 g/3 oz sliced blanched almonds
5 ml/1 teaspoon Worcestershire sauce
10 ml/2 teaspoons fresh-squeezed lemon juice
5 ml/1 teaspoon grated lemon peel
Few drops of Tabasco sauce
3 spring onions, chopped
30 ml/2 tablespoons chopped fresh parsley


Serves: 2


Spray a grill pan with a non-stick spray. Put the trout on the rack, skin side down. Combine the olive oil and paprika, and brush over filleted meat. Put under the hot grill, about 5 inches from the heat, and grill unskinned side up until opaque but still juicy, 5-6 minutes, using a rule of 10 minutes per 2.5 cm/1 in of the fillet's thickness.

While fish is cooking, in a small frying pan, melt the butter. Add the almonds and cook until they are a golden brown. Add the Worcestershire sauce, lemon juice, lemon peel and Tabasco sauce and mix well. Remove from the heat, add the spring onions and parsley, and quickly spoon over the grilled trout.

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