|2 servings||calories per servings 790||protein serving 41 g||carbs per serving 77 g||total fat per serving 36 g|
Trout Amandine is a classic dish for at least two good reasons: for one, it’s elegant (despite its simplicity) and for two, it’s down-right delicious. The sizzling almonds bathe your golden trout fillets in rich, buttery goodness, elevating an already flavorful fish to the next level. They rest atop colorful, crisp-tender vegetables and lemon-scented rice for well-balanced, quick fix meal that’s fancy enough for a date night in. Treat yourself!
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||8 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon Aegean salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Discard pepper stems and seeds. Thinly slice flesh.
• Trim beans.
• Peel and mince garlic.
• Zest lemon. Cut lemon into wedges.
• Place a large sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add beans, peppers, garlic and 1/4 teaspoon Aegean salt. Cook, tossing occasionally, until vegetables are just tender and blistered in spots, about 7 minutes.
• Remove pan from heat.
While vegetables cook:
• Season trout on all sides with a total 1/2 teaspoon Aegean salt.
• Dust trout on all sides with flour.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add trout, skin-side down. Cook without disturbing until golden on bottom, about 3-4 minutes.
• Flip, and cook without disturbing until other side is golden, about 2-3 minutes.
• Transfer trout to a plate. Reduce heat to medium low.
• Add butter and almonds to skillet. Cook, stirring, until butter is golden-brown and almonds sizzle, about 30 seconds.
• Squeeze in 1 lemon wedge. Quickly transfer butter mixture to a bowl.
• Fluff rice with a fork. Stir in lemon zest, and divide between 2 plates.
• Top rice with vegetable mixture.
• Place trout on vegetables.
• Pour butter mixture over trout. Serve with remaining lemon wedges, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...