Ingredients:

  • 4 Rainbow Trout fillets (6 oz each)
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Freshly Cracked Black Pepper
  • 0.25 cup All purpose flour
  • 0.5 cup Sliced almonds
  • 2 tbsp Unsalted grass fed butter
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Capers, drained

Instructions:

  1. Pat the trout fillets completely dry with paper towels. Note: Any moisture on the surface will create steam, preventing the fish from getting that flaky, crispy exterior we want. Season both sides with salt and pepper, then lightly dredge in the flour, shaking off the excess.
  2. Heat the olive oil and 1 tablespoon of butter in your skillet over medium high heat. Cook 3 minutes per side, skin side down first, until the edges look opaque and the skin is crackling. You should hear a consistent, high pitched sizzle.
  3. Remove the fish to a warm plate. Wipe out the pan quickly and add the remaining butter and the sliced almonds. Cook 2-3 minutes while stirring constantly. Listen for the sizzling sound to soften as the almonds soak up the fat.
  4. Wait until you smell the butter turning from milky to like toasted hazelnuts. Immediately stir in the lemon juice, zest, capers, and parsley. The sauce will foam up and smell incredibly bright and citrusy.
  5. Spoon the almond butter mixture over the fish fillets immediately. Serve while the almonds are still at their peak crunch and the fish is steaming.