Rainbow Trout Almondine
30 Comments
May 31, 2024
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Rainbow trout almondine is one of my favorite 15-minute dinners. It’s simple, fast, and oh, so delicious. Trout fillets are gently seasoned, pan-seared until golden, and topped with the best briny and lemony almondine topping.
Why You’ll Love This Rainbow Trout Recipe
After two years of back-to-back trips to France, I was inspired to make this restaurant-worthy, yet shockingly easy trout almondine. It’s my take on a classic French trout amandine (“amandine” just means “prepared with almonds”). I’ve always loved baked trout, but this pan-fried trout shaves off an extra 5 minutes of cooking time and has a slightly golden crust that you won’t get with the baked version. Plus, that almondine topping is simply irresistable! Here are a few other perks to this trout recipe:
- It’s “fancy” yet simple. The nutty, crunchy almondine topping with capers and lemon juice adds an elevated French twist. Thus, it’s an easy, yet elegant meal for a dinner date at home or dinner party idea!
- It’s a cheaper alternative to salmon. While I’m a big fan of salmon recipes, rainbow trout is budget-friendly and provides a great source of lean protein and nutrients. So consider this your friendly reminder to branch out and try other kinds of fish!
Trout Almondine Ingredients
- Rainbow Trout Fillets: Grab some rainbow trout from your local fishmonger. If you can’t find rainbow trout, you can also use catfish, sole, or flounder for very similar results.
- Flour: I’m using cornstarch to get that beautiful golden crust. But you could also use arrowroot flour (if you’re gluten-free) or other flours of your choice.
- Olive Oil and Butter: Stick with unsalted butter since salt is already added.
- French Almondine Topping: The most delicious mix of sliced almonds, lemon juice, fresh parsley, and briny capers. Save extra lemon wedges to squeeze on top at the end!
Find the printable recipe with measurements below.
Rainbow Trout vs Steelhead Trout
Genetically, steelhead trout and rainbow trout are the same. However, they can have subtle differences in size and color due to different lifestyles. Steelhead trout spend most of their lives in the sea before going to freshwater rivers. Whereas, rainbow trout are mostly found in freshwater.
This is why the flesh of steelhead trout is more similar to salmon (aka a deeper orange color) and rainbow trout resembles more of a white fish.
How To Cook Rainbow Trout
- Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
- Sear. Heat the oil and some butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Cook for another 2 to 3 minutes and then transfer to a plate.
- Make the sauce and serve. Wipe the pan clean with a paper towel to prevent blackened bits in the final sauce. Return the pan to medium heat and melt the remaining butter. Add the sliced almonds and cook for a couple of minutes, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers. When serving, spoon half of the sauce over each filet.
Trout almondine Recipe Tips
- As soon as the almonds start to get some light golden color, turn off the heat. Theyāll continue browning even when the heat is off, and you don’t want them overly browned.
- To store in the fridge: For any leftover trout, store it in an airtight container in the fridge for up to 3 days.
- To freeze for later: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
Complete your meal
- Vegetable Sides: A few favorite vegetables I love to serve with this are sauteed green beans, roasted asparagus, roasted broccoli, or a simple kale salad.
- Starchy Sides: Creamy mashed potatoes are my go-to for soaking up that delicious topping. But, you can also serve this with garlic herb roasted potatoes or on a bed of rice or lentils.
More Easy Fish Recipes
- Baked Salmon: My forever favorite way to cook salmon in a snap.
- Garlic Herb Baked Cod: A cod recipe you can never go wrong with.
- Roasted Branzino: The citrus pesto sauce is a chef’s kiss.
- Grilled Albacore: A must-make for grilling season!
If you make this recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Rainbow Trout Almondine
Description
Video
Equipment
- All-Clad Stainless Steel Saute Pan One of my most used saute pans!
- Citrus Juicer My favorite for squeezing lemons.
- Fish Spatula A necessity for flipping fish easily.
Ingredients
- 2 (5 to 6-ounce) rainbow trout filets (may also use catfish, sole, or flounder)
- Ā¼ teaspoon kosher salt
- Ā¼ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or arrowroot flour (or other preferred flour)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ā cup sliced almonds
- Ā½ lemon, juiced (about 1Ā½ tablespoons juice)
- 3 tablespoons roughly chopped parsley
- 1 heaping tablespoon drained capers
Instructions
- Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
- Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
- Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
- Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.
Lisa’s Tips
- To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.
- To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
- For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as youāre doing so. Always make sure to thaw it in the fridge overnight if itās been frozen. Then reheat it on low heat either in the microwave or in the oven at 350Ā°F until warmed through.Ā
Nutrition
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Can one use a cast iron skillet?
Yes, that should be fine.
Can you use steelhead trout in this recipe? Will it taste the same as rainbow trout?
That should be fine!
Thanks! I’m looking forward to making this!
Enjoyed this tonight for dinner and it was excellent! Weāre expecting our first child in September, so Iām currently on the hunt for quick, healthy recipes. Thanks for another stellar recipe, and keep these quick ones coming, Lisa!
Congrats on your little one and happy to hear you’re loving this rainbow trout almondine recipe! More quick and easy recipes coming soon, Caroline.
I like your site. Itās very organized and pop out ads. Instructions are clear with the images with clear explanation. Thanks for sharingā¤ļø
Hi there – Thanks so much for your feedback!
This was absolutely delicious!! Iāve never cooked trout before. Thank you for providing such delicious and relatively easy recipes. I will definitely make this one again!!
Hi Vicky – I’m glad your first time making trout was a hit!
Iāve made this a few times now and itās so tasty. An easy meal with green beans and roasted potatoes. Thanks Lisa!
Amazing dish! I made this for my husband for Fatherās Day, he loved it! I was hoping to have leftovers for lunchā¦. We ate it all up šÆ
Iām not a big fan of capers but the sauce was beautiful, I enjoyed every green little morsel. Will definitely make again.
Hi Carey – I’m so glad this rainbow trout worked out great for Father’s Day!
Absolutely delicious. My husband puts tartar sauce on every piece of fish he eats and he said this was perfect without anything, that says a lot. This will definitely be part of our permanent rotation.
Yay, I’m glad he loved it! It’s always nice to switch up our go-to recipes with something a little different. :)
This is my new Downshiftology favorite!! So easy to make and deliciously flavorful!!
Hi Trisha – Happy to hear you’re loving this rainbow trout!
This was excellent. I couldn’t find trout so I used flounder. My family loved this. So easy to make. Thank you Lisa.
Hi Hollis – Glad this turned out great with flounder instead!
This was amazing! I made this today for the girls and they raved about how good it was. This recipe is quick to make so have everything prepared and ready to go. Definitely making this again and again.
Hi Brian – Thrilled to hear this rainbow trout was a hit with your girls!
My husband refuses to eat trout. He simply does not like the taste. I love lemon and almonds and really want to try this recipe. You never disappoint!
Is it possible to make this recipe substituting halibut or cod (or some other fish filet)? Which other would you suggest?
Thanks Lisa!
Hi Karen – As mentioned in the post, you can also use catfish, sole, or flounder for very similar results. Enjoy!
Oh gosh sorry! I missed that in the first paragraph!
Thanks Lisa
This looks great could I also use Mahi Mahi?
Hi Lorie – I think that could work, although, you’ll need to double check how to properly cook mahi mahi on the stovetop.
I have tapioca flour and wondered if that would work instead of arrowroot flour? If not I will get some arrowroot root flour.
Hi Rebecca – You can use tapioca flour, but it might be a little more “tacky”.
I used potato starch on ours and it turned out great.