Living in a land locked state, we rely on seafood that is flown in. In these times of eating local, and worry over the "carbon footprint" created by shipping all that fish, it is time to reconsider the trout. Once a star on many menus, trout has been pushed aside and bullied by lunks of tuna, steaks of swodfish, and sexy branzino. Here I'm presenting an updated version of the classic "Trout Amondine" and a simple grilled trout with Lemon Rosemary Butter, but trout is so versatile you can easily adapt it to your favorite tuna, swordfish, or branzino recipe.
2 boneless trout, leave whole or cut into fillets
1/4 cup flour, seasoned with salt and pepper
4 tablespoons of butter
1/4 cup sliced almonds
2 tablespoons of Amoretto or other almond liquer
Zest and juice of 1 lemon
minced fresh parsley
Pat the fish dry and dredge in the seasoned flour.
Heat 2 tablespoons of the butter in a saute pan, saute the fish for 2 to 3 minutes per side (depending on the size and thickness of the fish) starting with the flesh side down.
Wipe the pan clean and add the remaining 2 tablespoons of butter, as the butter melts and begins to sizzle and brown add the almonds and brown slightly.
Add the Amoretto and turn off the heat. Add the lemonjuice, zest and parsley. Pour the almonds and sauce over the fish and serve with lemon wedges or wheels.
Grilled Trout with Lemon and Rosemary Butter
3/4 cup dry white wine
2 tablespoons minced shallot
1 teaspoon finely chopped fresh Rosemary
6 tablespoon butter, cutinto small cubes and chilled
1 teaspoon fresh lemon juice and pinch of lemon zest
Salt and pepper to taste
Thoroughly clean the grill grate and brush liberally with oil.
Grill the fish 2 to 3 minutes per side over medium-hot coals, beginning with the flesh side down. After the first 1 1/2 minutes,carefully, with a fish spatula (they are longer and wider to better support the whole fish), rotate the fish 1/4 of a turn clockwise to create the crosshatch grill marks, grill an additional minute to minute and a half. Flip the fish to the skin side down and finish the cooking.
For the Sauce:
In a Saute pan add the wine and shallot, reduce to a glaze.
Swirl the butter into the wine reduction off heat to creat a "butter mounted" sauce. Add the juice and zest, salt and pepper to taste.
Pour the sauce over the fish and serve with additional lemon.