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Add a photoOne of my favorite ways to eat trout. Where I'm from, we use speckled trout caught in the marshes and coastal waters of Louisiana. Tilapia or other white-flesh fish can also be used.
If the amount of butter concerns you, when cooking the fish sub olive oil for half of the butter. Don't sub in the sauce though.
For step-by-step pictures and a little about how we talk down in LA, see my blog link below.
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Ingredientes
- 4 large or 8 small trout or tilapia fillets
- 3/4 cup milk (optional)
- 1/2 cup flour
- salt and black pepper, to taste
- 1/2 cup sliced almonds
- 8 tablespoons butter, divided (see note for substitutions)
- lemon slices (optional garnish)
- parsley (optional garnish)
Direcciones
- Soak fillets in milk for about 15 minutes if you think your fish may be too "fishy." If not, don't worry about it.
- Season the fish with salt and pepper. Lightly dredge in flour and shake off excess.
- Melt half of the butter in a skillet. When the butter is foamy, add the fillets and brown on both sides. Make sure they have a nice golden crust.
- Remove fish from skillet and keep warm. Add remaining butter and sauté almonds. Serve over cooked fillets. Garnish with lemon slices and parsley, if desired.
- Note: if you'd like to reduce the butter, use olive oil to replace some of the butter while cooking the fish. However, use the full amount of butter when making the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 551 | |
| Calories from Fat 331 | 60% |
| Total Fat 37.42g | 47% |
| Saturated Fat 17.46g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 265mg | 11% |
| Potassium 704mg | 20% |
| Total Carbs 15.74g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.84g | 2% |
| Protein 37.21g | 60% |
