Skip to main content

Almond Crusted Trout

Almond Crusted Trout on a White Plate
April 21, 2017
Almond Crusted Trout on a White Plate
Almond Crusted Trout

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

This week I’m making Fresh Trout crusted with Almonds and Panko crumbs. It’s easy, for me anyway, to get stuck in a rut. Do what works. We love salmon. I like it in any form and I’ve made it many ways but always gravitate back to poached. Today we took a different path at the fish counter. Trout!

I’m told that trout is the fish with the least amount of mercury and the highest in Omega-3s. That’s good, right?! This recipe adds flavor that my family ate up happily but I’m watching my calories so, to be honest, I cooked one piece with just a bit of salt and pepper and lemon juice. The natural flavor of the trout was delicious. (I use that word a lot, delicious, but it’s so true.) It was moist, tender and full of flavor.

I really enjoyed my simple dish but the rest of my gang raved about theirs. The almond flour and panko crumbs add a depth of flavor and a crunchy texture. Just a few ingredients and a few minutes, and you have a dinner everyone will enjoy.

Almond Crusted Trout

Almond Crusted Trout

Ingredients:

  • 1.5 pounds of fresh trout.

Crust

  • zest and juice of one Lime
  • 1 to 2 teaspoons Sriracha Sauce, to taste
  • 1/4 cup finely-chopped, fresh Cilantro
  • 1/3 cup Panko Breadcrumbs
  • 1/3 cup Almond Flour
  • 1/3 cup Mayonnaise
  • Salt and freshly ground Pepper, to taste

Method:

  • Preheat the oven to 400°F
  • Arrange the trout on a baking sheet, season with salt and pepper and set aside.
  • In a bowl, combine all the crust ingredients and then spread the mixture over the trout fillet.
  • Bake in the oven for 5 to 6 minutes then broil until the crust turn slightly golden brown.
  • Serve with rice. I also served ours with roasted brussel sprouts.  Yum!

I hope you’ll give this recipe a try then let us know what you think by posting a pic of your trout with the #CookingWithHeinens hashtag on Instagram or Facebook. Enjoy!

Click here to print this recipe

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge