Trout Almondine

Main Courses > Seafood/Fish

1 and 1/2 cups milk
1 tsp. salt
6 - 8 8-oz. trout fillets
1/2 cup flour
1/2 tsp. pepper
2 Tbsp. olive oil
3 Tbsp. butter
1/2 cup sliced almonds
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
Fresh parsley for garnish

Combine milk and salt together. Combine flour and pepper in a separate bowl. Dredge trout fillets through milk and then flour mixture. Heat oil in a frying pan to medium-high heat and fry trout for about 5 minutes per side. Meanwhile, melt butter in a skillet and add almonds. Saute until golden brown. Add lemon juice and Worcestershire sauce and mix well. Pour over trout fillets and garnish with parsley.


The Skinny: Using low fat milk might make you feel better about fat and
calories but it probably doesn’t matter since you only dip the fish in the milk.