Trout Almondine

Ingredients

• 1/3 cup sliced almonds
• 2 fresh trout fillets (skin on)
• 1/2 cup flour (regular or gluten-free blend)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 Tablespoons avocado oil (or other high heat oil like grapeseed or vegetable oil)
• 4 Tablespoons unsalted butter (divided)
• 1 lemon (zested and juiced (about 2 Tablespoons of juice))
• 1 Tablespoon capers
• 2 Tablespoons parsley (minced)

Instructions

1. 1

   Toast: Using a dry saute pan over medium-high heat, toast the sliced almonds until lightly browned and fragrant. Set aside.

2. 2

   Dredge: On a shallow plate mix together the flour and the seasonings. Dredge the trout in the flour, coating both sides. Shake off any excess.

3. 3

   Fry: In a large saute pan, heat the oil over medium-high heat. Place the trout filets skin side down and fry for 2 to 3 minutes. Flip the fish and fry for 3 minutes. The fish is done when it is flaky. Fry in batches, if making more than 2 fish fillets. Move the trout to a warm serving platter and loosely tent with aluminum foil.

4. 4

   Sauce: Pour out any leftover oil in the pan but don't wash. Carefully wipe out the hot pan with a paper towel. Add the cold butter and melt over medium heat, scraping up any of the brown bits. Stir in the lemon juice and zest, parlsey, caper, and toasted almonds.

5. 5

   Serve: To serve, spoon the sauce over the trout filets and garnish with extra lemon wedges.