This recipe also works well for pompano, catfish, spot, snapper and
Dust the fish with the flour mixture up to 30 minutes in advance and
store between sheets of waxed paper in the refrigerator.
2 Trout fillets
3 Tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 cup sliced almonds
1 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley
Mix the flour with the salt and pepper. Dredge the trout fillets in
the mixture and shake off any excess flour.
Heat the butter and olive oil in a non-stick skillet over med-high heat.
When the butter starts to foam, add the trout fillets, skin-side down.
Saute about 5 minutes, until the skin is golden brown. Use a spatula
to carefully turn the fish. Lower the heat to keep the butter and oil
from burning. Cook 3 to 4 minutes longer, taking care not to overcook!
Transfer the fish to individual plates.
Add the chopped almonds to the skillet and fry them about 3 minutes
until slightly browned. Stir in the lemon juice and parsley. Spoon the
almonds and parsley and a little of the butter over each fillet.
Makes 2 servings.