Trout Amandine
By: Anonymous
Published: Saturday, March 13, 2010 - 4:31am

Ingredients




2 lbs. trout fillets or other fish fillets
5 drops hot pepper sauce
1/2 cup all purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
4 tablespoons butter, melted
divided
1/2 cup sliced almonds
2 tablespoons lemon juice
1 tablespoon chopped parsley





Preparation

1 Thaw fish if frozen. Cut fish into serving size portions. Combine flour, seasoned salt, paprika in shallow dish. Roll fish in flour mixture and place skin side down on well greased broiler pan. Drizzle 2 tablespoons of the butter over fish. Broil 4" from heat 8 to 10 minutes or until fish begins to flake when tested with a fork. Turn fillets over halfway through cooking time. 


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Preparation

 1  Thaw fish if frozen. Cut fish into serving size portions. Combine flour, seasoned salt, paprika in shallow dish. Roll fish in flour mixture and place skin side down on well greased broiler pan. Drizzle 2 tablespoons of the butter over fish. Broil 4" from heat 8 to 10 minutes or until fish begins to flake when tested with a fork. Turn fillets over halfway through cooking time.

About


Amandine is French for almonds. This recipe is simple yet exceptionally flavorful. It's best with freshly-caught trout though frozen will do. Rachel Ray recommends serving this with asparagus and roasted new potatoes.