Trout Almondine

Trout Almondine

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  • Prep Time


  • Total Time


  • Servings



  • 6

    trout fillets (about 4-oz. ea. and ¼-½"thick

  • 1

    C skim milk

  • ½

    C flour

  • 4

    tsp. canola oil

  • salt and pepper to taste


  • C sliced almonds

  • ¼

    C PREPARED Butter Buds

  • 2

    Tbl. lite margarine


TROUT: Place the fish, in a single layer, in a 13x9" baking dish. Pour the milk over the fish. Cover and marinate in the fridge for 2 hours, turning the fish over after 1 hour. In a shallow dish combine the flour, salt and pepper. Drain the fish and discard the milk. Roll the fish in the flour mixture to evenly coat. Lightly coat an unheated large skillet with PAM. Add 2 tsp. of the oil and heat. Then add half the fish in a single layer. Cook over medium heat for 3-6 minutes, turning the fish over halfway through cooking. The fish will be done when it flakes easily when tested with a fork and is golden. Transfer the fish to a platter and loosely cover to keep warm. Repeat cooking with the remaining 2 tsp. oil and fillets. FOR THE ALMOND TOPPING: use paper towels to wipe out the skillet. Add the almonds. Cook and stir for 1-2 minutes or until lightly golden. Stir in the Butter Buds and lite margarine and heat until melted. Pour the mixture over the fish.


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