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
- 1.5 pounds of fresh trout.
- 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
- 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!