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Almond Trout

28 Reviews
100% would make this recipe again

Preparation : 5 min Cooking : 10 min
420 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Kosher
  • Kid-friendly
  • Diabetes-friendly

Ingredients

2 trout fillets 360 g
1/4 cup slivered almonds 18 g
3 tbsp margarine non-hydrogenated 40 g
1/4 cup white wine [optional] 65 mL
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the margarin in a frying pan. Add the almonds then sauté over medium heat until they are golden (again, taking care so that they don't burn). Take the almonds out of the pan then keep them warm on a small plate in the oven.
  2. Add the trout to the pan and cook over fairly high heat, 2-3 min on each side, starting with the skin side down. Deglaze with the wine (optional), then lower the heat and cover. Cook 7-10 min, depending on the thickness of the fillet(s), until the trout is tender. Check with a fork to see if it is cooked through.
  3. Take the skin out. Add salt and pepper to taste. Cover the trout with the almonds and serve.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

420

Fat

28 g

43 %

Saturated 4 g
+ Trans 0.1 g

20 %

Cholesterol

100 mg

Sodium

100 mg

4 %

Carbohydrate

2 g

1 %

Fibre

1 g

4 %

Sugars

0 g

Protein

39 g

Vitamin A

16 %

Vitamin C

1 %

Calcium

9 %

Iron

22 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 2 ¼ servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Folacin, Omega-3, Omega-6
Good source of  :
Copper, Iron, Vitamin A, Vitamin B6, Vitamin K, Zinc
Excellent source of  :
Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 5 ½

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Members' Reviews

28 Reviews (24 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Laurie B.
september 05, 2011

I loved it, the teenagers and husband loved it. I forgot the salt and pepper at the end and didn't even notice anything was missing. I'll probably just use pepper next time and maybe a little less margarine. Delicious!

Useful 0
biscotti54
september 05, 2010 | I would make this recipe again

hubby loved it and I did too even though the skin side of fish totally blackened, I reccomend 2 minutes on each side before deglasing the pan with wine. i am sure finicky children would like this dish too

Useful 0
GiftedDesigns
march 02, 2010 | I would make this recipe again

Absolutely delicious. Quick and easy to make too!

Useful 0
furiana
march 02, 2010 | I would make this recipe again

Burning the almonds ruins it, so I'll be extremely careful next time! The almonds went nicely with blanched green beans, but the fish itself wasn't my favorite. I'll probably use less butter next time so that the dish is less rich.

Useful 0

Top Reviews

View All Reviews
Laurie B.
september 05, 2011

I loved it, the teenagers and husband loved it. I forgot the salt and pepper at the end and didn't even notice anything was missing. I'll probably just use pepper next time and maybe a little less margarine. Delicious!

Useful 0
biscotti54
september 05, 2010 | I would make this recipe again

hubby loved it and I did too even though the skin side of fish totally blackened, I reccomend 2 minutes on each side before deglasing the pan with wine. i am sure finicky children would like this dish too

Useful 0
GiftedDesigns
march 02, 2010 | I would make this recipe again

Absolutely delicious. Quick and easy to make too!

Useful 0