Broiled Trout Almondine

In this recipe for trout amandine, the fish is broiled instead of sauteed and it has a sauce that includes sauteed slice almonds, melted butter, lemon juice, Tabasco sauce, and fresh parsley.

Ingredients

- 2 pounds of trout fillets
- 1/4 cup of flour
- 1 teaspoon of seasoned salt (or plain salt)
- 1 teaspoon of paprika
- 1/4 cup of melted butter
- 1/2 cup of sliced almonds
- 2 tablespoons of lemon juice
- 4 or 5 drops of Tabasco sauce
- 1 tablespoon of chopped fresh parsley

Instructions

Cut the fillets into six portions. Mix the flour with the seasoned salt and the paprika. Roll the fish fillets in the flour mixture and place in a single layer, skin side down, in a well greased baking dish. Drizzle the fillets with 2 tablespoons of the melted butter. Broil 4 inches from the heat for 10 to 15 minutes.

While the fish is broiling, saute almonds in the remaining butter until they are golden, stirring and checking them to prevent burning. Remove the almonds from the heat and mix in the lemon juice, Tabasco sauce, and parsley.

Pour the almond sauce over the fillets and serve immediately.