It’s easy, for me anyway, to get stuck in a rut. Do what works. We love salmon. I like it in any form and I’ve made it many ways but always gravitate back to poached. Today we took a different path at the fish counter. Trout! I remember camping with my family when I was a kid. There’s nothing better than fresh caught fish cooked at the campsite. Today I like that I can have the same flavors in my own kitchen with out mosquitoes and damp sleeping bags!
It’s finally spring, for real. You know that day when it’s finally nice weather and you know there’s no turning back. Mother Nature is not going to throw in another snow storm. These pretty signs of spring can’t take it.
So, almond crusted Trout, I’m told that trout is the fish with the least amount of mercury and the highest in Omega 3’s. That’s good right?! This recipe adds flavor that my family ate up happily but I’m watching my calories so to be honest I cooked one piece with just a bit of salt and pepper and lemon juice. The natural flavor of the trout was delicious. (I use that word a lot, delicious, but it’s so true) It was moist, tender and full of flavor. I really enjoyed my simple dish but the rest of my gang raved about theirs. The almond flour and panko crumbs add a depth of flavor and a crunchy texture. Just a few ingredients and a few minutes, and you have a dinner everyone will enjoy.
Almond Crusted Trout
1.5 pounds of fresh trout.
- zest and juice of one lime
- 1 to 2 teaspoons Sriracha sauce to taste
- 1/4 cup finally chopped fresh cilantro
- 1/3 cup Panko breadcrumbs
- 1/3 cup almond flour
- 1/3 cup mayonnaise
- salt and freshly ground pepper, to taste
- Preheat the oven to 400°F
Arrange the trout on a baking sheet, season with salt and pepper and set aside.
- In a bowl, combine all the crust ingredients.
- Season with salt and pepper, and then spread the mixture over the trout fillet.
- Bake in the oven for 5 to 6 minutes then broil until the crust turn slightly golden brown
- Serve with rice. I also served ours with roasted Brussel sprouts. Yum!