As someone who grew up hating all seafood, I was pleasant surprised when I first tasted trout a few years ago and found it had no fishy taste to it. It honestly tastes just like chicken, and it’s easy to pan fry in just a few minutes. If you have no idea how to cook fish, trout fillets are the best way to start because they cook so quick and easy.
This is my gluten free take on the French classic trout almondine. This has become one of my go to fish meals because it’s very fast and tasty. I buy the trout already filleted, and I can consistently find trout fillets at my local Sprouts grocery store.
This recipe is cooked with ghee to replace the traditional butter sauce. If you want to avoid the dairy, I would suggest toasting the sliced almonds in your pan before cooking the fish and then sprinkling on top after with a good drizzle of olive oil. I like to eat this over a large pile of spinach as it turns out to be half spinach salad and half warm wilted spinach from the ghee. When eaten this way, It’s a good 2 cups of green between the spinach and parsley and 1/2 cup sulfur. The trout also falls under the omega – 3 fish category required on levels 2 & 3.
Ingredients
- Trout fillets (as many as you want to cook – 1 per person)
Amounts per fillet:
- 3 Tb almond flour
- 1/8 cup ghee
- 1/4 cup almonds
- 1 shallot (chopped)
- 1/2 cup curly leaf parsley
- Heat your pan on medium – high heat. Add a small amount of your preferred cooking oil.
- Put the almond flour, with some dashes of salt and pepper on a plate. Dredge the fish in the flour until both sides are complete covered.
- Once your pan is full heated (and not sooner!), add the fish skin side down first. Cover and cook for 3 minutes. Flip and cook 3 minutes on the other side. It’s important that your pan is very hot so that the fish cooks quickly as this will give it a good flaky texture.
- Remove the fish and set aside. Wipe out the excess flour. Return to heat
- Add to the pan the ghee, shallots, and almonds. Cook until the almonds are toasted.
- Once toasted, sprinkle the parsley over the fish and pour the almond and ghee mixture over the top.