Smokehouse Almond-Crusted Ruby Red Trout Fillets
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In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, and replace the ice before it melts. But realistically, if you store them in their packaging in the coldest part of your refrigerator for no more than a couple days, they will be fine...except for mollusks like oysters, clams, and mussels, which need to breathe, so take them out of their bags and grill them the same day.
ingredients
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serves: 4-6
6 ruby red trout fillets (4-6 ounces each, trimmed)
CRUST:
1 cup plain bread crumbs
1/2 cup smokehouse almonds
1/4 cup fresh Italian parsley leaves
2 tablespoons finely chopped shallots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 lemon zest and juice
3 tablespoons unsalted butter, melted but not hot
Servings Per Recipe: 4
Amount per Serving
Calories: 499
- Total Fat: 26.6 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.4 g
- Cholesterol: 123.4 mg
- Sodium: 585.6 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3 g
- Sugars: 2.4 g
- Protein: 40.5 g
preparation
1. To make the crust: In a food processor, pulse the crust ingredients, except the butter, until the almonds and parsley leaves are finely chopped. Add the butter and pulse just to combine.
2. Place the trout fillets, skin side down, on a work surface. Cover the flesh of each fillet with the crust. Grill, skin side down, over Indirect High heat until the fish is opaque in the center, about 5 minutes. Serve warm.
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