Rainbow Trout Almondine

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Rainbow trout almondine is one of my favorite 15-minute dinners. It’s simple, fast, and oh, so delicious. Trout fillets are gently seasoned, pan-seared until golden, and topped with the best briny and lemony almondine topping.

A plate of rainbow trout almondine.
Photo: Gayle McLeod

Why You’ll Love This Rainbow Trout Recipe

After two years of back-to-back trips to France, I was inspired to make this restaurant-worthy, yet shockingly easy trout almondine. It’s my take on a classic French trout amandine (“amandine” just means “prepared with almonds”). I’ve always loved baked trout, but this pan-fried trout shaves off an extra 5 minutes of cooking time and has a slightly golden crust that you won’t get with the baked version. Plus, that almondine topping is simply irresistable! Here are a few other perks to this trout recipe:

  • It’s “fancy” yet simple. The nutty, crunchy almondine topping with capers and lemon juice adds an elevated French twist. Thus, it’s an easy, yet elegant meal for a dinner date at home or dinner party idea!
  • It’s a cheaper alternative to salmon. While I’m a big fan of salmon recipes, rainbow trout is budget-friendly and provides a great source of lean protein and nutrients. So consider this your friendly reminder to branch out and try other kinds of fish!
Ingredients for rainbow trout almondine.

Trout Almondine Ingredients

  • Rainbow Trout Fillets: Grab some rainbow trout from your local fishmonger. If you can’t find rainbow trout, you can also use catfish, sole, or flounder for very similar results.
  • Flour: I’m using cornstarch to get that beautiful golden crust. But you could also use arrowroot flour (if you’re gluten-free) or other flours of your choice.
  • Olive Oil and Butter: Stick with unsalted butter since salt is already added.
  • French Almondine Topping: The most delicious mix of sliced almonds, lemon juice, fresh parsley, and briny capers. Save extra lemon wedges to squeeze on top at the end!

Find the printable recipe with measurements below.

Rainbow Trout vs Steelhead Trout

Genetically, steelhead trout and rainbow trout are the same. However, they can have subtle differences in size and color due to different lifestyles. Steelhead trout spend most of their lives in the sea before going to freshwater rivers. Whereas, rainbow trout are mostly found in freshwater.

This is why the flesh of steelhead trout is more similar to salmon (aka a deeper orange color) and rainbow trout resembles more of a white fish.

Pan frying rainbow trout in a pan.

How To Cook Rainbow Trout

  • Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
  • Sear. Heat the oil and some butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Cook for another 2 to 3 minutes and then transfer to a plate.
  • Make the sauce and serve. Wipe the pan clean with a paper towel to prevent blackened bits in the final sauce. Return the pan to medium heat and melt the remaining butter. Add the sliced almonds and cook for a couple of minutes, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers. When serving, spoon half of the sauce over each filet.

Trout almondine Recipe Tips

  • As soon as the almonds start to get some light golden color, turn off the heat. They’ll continue browning even when the heat is off, and you don’t want them overly browned.
  • To store in the fridge: For any leftover trout, store it in an airtight container in the fridge for up to 3 days.
  • To freeze for later: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
Almondine topping in a pan.

Complete your meal

Rainbow trout with green beans.

More Easy Fish Recipes

If you make this recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Rainbow trout almondine on a plate.

Rainbow Trout Almondine

5 from 5 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 servings
Author: Lisa Bryan

Description

This rainbow trout almondine is a simple yet mouthwateringly delicious 15-minute dinner recipe. All of your guests will love it! Watch the video below to see how I make it in my kitchen.

Video

Equipment

Ingredients 
 

  • 2 (5 to 6-ounce) rainbow trout filets (may also use catfish, sole, or flounder)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch or arrowroot flour (or other preferred flour)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • cup sliced almonds
  • ½ lemon, juiced (about 1½ tablespoons juice)
  • 3 tablespoons roughly chopped parsley
  • 1 heaping tablespoon drained capers

Instructions 

  • Season. Pat the trout dry with paper towels, then season with salt and pepper. Lightly dust the trout with flour and pat it in on both sides.
    Coating rainbow trout with flour.
  • Sear. Heat the oil and 1 tablespoon of butter in a large saute pan over medium heat. Once the butter starts to shimmer, add the trout to the pan skin side down. Cook undisturbed for 3 to 4 minutes, then gently flip over. Pro tip: flip the filets away from you to prevent splattering hot oil on yourself. Cook for another 2 to 3 minutes, or until lightly golden brown. Transfer the trout to a plate.
    Pan fried rainbow trout.
  • Make the sauce. Use a couple of paper towels to wipe the pan clean (this prevents blackened bits in the final sauce). Return the pan to medium heat and melt the remaining 3 tablespoons of butter. Add the sliced almonds and cook for a couple of minutes, stirring frequently, until the butter starts to brown and the almonds are lightly toasted. Turn off the heat and add the lemon juice, parsley, and capers.
    Cooking almondine topping in a pan.
  • Serve. Place one trout filet on a serving plate and spoon half of the sauce over each filet.
    A white plate of rainbow trout almondine.

Lisa’s Tips

  • To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.
  • To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking. It will keep for up to 3 months in the freezer.
  • For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as you’re doing so. Always make sure to thaw it in the fridge overnight if it’s been frozen. Then reheat it on low heat either in the microwave or in the oven at 350°F until warmed through. 

Nutrition

Calories: 539kcal | Carbohydrates: 14g | Protein: 39g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 365mg | Potassium: 1011mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1231IU | Vitamin C: 26mg | Calcium: 178mg | Iron: 2mg
Course: Dinner
Cuisine: French
Keyword: Rainbow Trout Almondine, Rainbow Trout Recipe, Trout Almondine, Trout Amandine
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




16 Comments

  1. Absolutely delicious. My husband puts tartar sauce on every piece of fish he eats and he said this was perfect without anything, that says a lot. This will definitely be part of our permanent rotation.5 stars

    1. Yay, I’m glad he loved it! It’s always nice to switch up our go-to recipes with something a little different. :)

  2. This was excellent. I couldn’t find trout so I used flounder. My family loved this. So easy to make. Thank you Lisa.5 stars

  3. This was amazing! I made this today for the girls and they raved about how good it was. This recipe is quick to make so have everything prepared and ready to go. Definitely making this again and again.5 stars

  4. My husband refuses to eat trout. He simply does not like the taste. I love lemon and almonds and really want to try this recipe. You never disappoint!
    Is it possible to make this recipe substituting halibut or cod (or some other fish filet)? Which other would you suggest?
    Thanks Lisa!

    1. Hi Karen – As mentioned in the post, you can also use catfish, sole, or flounder for very similar results. Enjoy!

    1. Hi Lorie – I think that could work, although, you’ll need to double check how to properly cook mahi mahi on the stovetop.

  5. I have tapioca flour and wondered if that would work instead of arrowroot flour? If not I will get some arrowroot root flour.5 stars