Trout Amandine—Another All Time New Orleans Favorite.
The secret to gourmet-tasting fish is to serve it fresh and hot, not kept warm in an oven or under a heat lamp. Short of catching the fish yourself, for the freshest fillets possible buy a whole fish, and have your fish merchant clean and fillet it for you.
Recipe information
Yield
serves 6
Ingredients
Preparation
Mix together the flour, salt, and paprika and coat the fillets on both sides with the mixture. Spread the olive oil over the bottom of a 17-by-11-inch baking pan and lay the fillets in it skin-side down. Pour 2 tablespoons of the butter over the fish. Position the dish about 4 inches from the heat source and broil until browned on the outside and opaque at the center, 4 to 5 minutes. Meanwhile, combine the almonds and the remaining 1 tablespoon butter in a medium nonstick skillet. Stirring constantly, cook over medium heat until browned, about 3 minutes. Remove the pan from the heat, and stir in the lemon juice, hot sauce, and parsley. Plate the fillets, and spoon some of the almond mixture over each.
