Almond Crusted Trout

Almond Crusted Trout

2 whole trout fillets, rinsed and patted dry

1/2 cup almond meal/flour, *see Note

1/2 teaspoon salt

1 1/2 tablespoons clarified butter

On a large flat plate, combine the almond meal and salt.

Heat half of the butter in a large non-stick skillet over medium high heat.

Place one trout fillet skin side UP on the plate of almond meal, pressing lightly to get the meal to stick to the flesh. Carefully place the fish, skin side up in the skillet and cook 3 to 4 minutes. Turn and cook another minute or two.

Place on a warmed plate.

Wipe out the pan with paper towels and quickly repeat the above steps with the second piece of fish (so the first piece doesn't get cold).

Serve with lemon and/or your favorite fish toppings.

Note: I used Bob's Red Mill Almond Meal. It can usually be found in the health food section of grocery stores. If you cannot find it, you may take whole blanched almonds and place in a food processor and process in pulses until it forms a course meal. Do NOT over process or you will get almond butter.

Also...I did the same thing with pecan meal which I DID make in my food processor and we liked the pecan crust better.