With roots in New Orleans, this updated version of Trout Amandine is grilled instead of fried, with a hint of Creole seasoning and a fresh flavor twist using a buttery orange–almond sauce.
Grilled Trout Amandine with Orange-Butter Sauce
- 4 5-oz. Clear Springs Rainbow Trout Fillets, thawed
- 2 tablespoons Creole seasoning
- Small oranges, like Clementines, cut in half
- ½ cup sliced almonds
- 1 small shallot, minced
- ¾ cup orange juice
- Zest of one orange, divided
- Salt and pepper
- ½ cup clarified butter
Takes, Serves 4.
- In a dry skillet on medium heat, toast the sliced almonds. Stir frequently while cooking and remove from heat once they become golden brown and fragrant.
- Next, preheat a grill or grill pan to medium-high heat. Pat the trout fillets dry with a paper towel. Lightly season the fillets with the Creole seasoning.
- Spray grill with pan release and grill skin side down for 2-3 minutes. Turn and continue cooking on the other side for 1-2 minutes. Remove from heat when the fillets are opaque.
- While fish is cooking, grill orange or Clementine halves for 2-3 minutes on each side. When light brown grill marks develop, remove and set aside.
- In a non-aluminum saucepan, add the shallots, orange juice and half of the orange zest. Bring to a boil and cook on medium heat until the liquid is reduced by half. Add salt and pepper to taste.
- Reduce to a simmer and add butter into the mixture a little at a time, whisking until smooth. Remove from heat and add the almonds.
- Plate the rainbow trout fillets and divide the sauce among them. Serve with grilled vegetables or wilted kale and cabbage slaw. Garnish with remaining orange zest and grilled, caramelized orange halves.