Donna's Sauteed Rainbow Trout Almondine with Lemon Pepper and Brown Butter Sauce

Dear Culinary Companions, being near the water makes me want to indulge in fish and, with an incredible sale on Rainbow Trout at our local Meijer's store, I was able to produce a tasty and quick meal for less than $10!  With a side dish of Golden Potatoes, Corn and Onions (see my 21 August 2014 blog for recipe, the meal was a fulfilling end to a lovely day.  Best, Donna:

Donna's Sauteed Rainbow Trout Almondine with Lemon Pepper and Brown Butter Sauce

Ingredients:

One pound fresh rainbow trout fillets (about 2)

1 Tablespoon olive oil

8 Tablespoons (1 stick) + 1 Tablespoon butter

Salt and Lemon Pepper to taste

¼ cup sliced almonds (or chopped chestnuts)

Lemon wedges

Method:

In small saucepan, heat and stir the stick of butter over medium-high heat watching closely until it just turns brown.  Set aside.

Heat medium frying pan to medium-high heat.  Add almonds and stir constantly until toasted, about 5 minutes.  Remove from pan and set aside.

Return frying pan to stove and heat olive oil and remaining 1 Tablespoon butter over medium-high heat.  Sprinkle with seasonings and saute about 5 minutes, flipping once if desired.  Heat until just cooked through when fish flakes easily with fork.

Divide fillets onto plates, top with toasted almonds and brown butter sauce.  Squeeze juice from fresh lemon wedges over top and serve immediately.

Serves 2.

Copyright 2015.