Rainbow Trout Amandine

Trout fillets are lightly seasoned with thyme, sea salt and black pepper, and then pan-seared to perfection. Slivered almonds are then lightly sautéed in butter and then mixed with fresh lemon juice and served atop the prepared fillets.

Rainbow Trout Amandine

Ingredients --- Makes: 4 servings
4 rainbow trout fillets, thawed
1/4 tsp sea salt
1/8 tsp black pepper
1/8 tsp thyme
4 tsp almond flour ~or~ all-purpose flour
1 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
1/2 cup sliced almonds
2 Tbsp lemon juice

Instructions
If the trout fillets are frozen, thaw by soaking the fillets in a large flat container of cool water or by holding under a cold tap of gentle flowing water. When fillets have thawed, allow to drip dry and gently pat dry with a clean towel.

Sprinkle each trout fillet with sea salt, black pepper and thyme; and then rub the seasoning into the fish evenly on both sides. Then dust the fish fillets with a light sprinkling of flour.

In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add fish fillets skin side up, flesh side down. Cook the flesh side of the fish for about 3 to 5 minutes on medium heat, until lightly browned. Flip the fillets over to the other side, skin side down (add 1 more tablespoon of olive oil, if needed). Cook for another 2 to 4 minutes on medium heat. Remove the skillet from heat and cover with a lid; let the fish sit for 5 to 10 minutes, until flaky and cooked through completely. Time required to cook depends on size of fillets.

After the fish is cooked through, move fillets to a plate and carefully separate the fish from the skin and discard the skin. Cover fish with a lid to keep warm. Remove any fish skin off the bottom of the pan, but make sure to leave all the cooking oils in the pan.

Return pan to medium heat and add 1 tablespoon of butter. Add the slivered almonds and sauté for about 4 minutes, stirring frequently to prevent burning. When almonds begin to turn a light golden brown, stir in the lemon juice and allow mixture to warm before removing from heat.

Spoon the almond mixture over the fish fillets and serve immediately. Enjoy.

Recipe shared by: J. Marshall from http://nutritionalhealingrecipes.com