How To make Fast with Five: Almond Trout
2 tb Butter
1/2 c Sliced almonds
1 1/2 lb Trout fillets
2 tb Lemon juice
1/4 c Green onions, finely chopped
In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stips. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside. Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter. Return almonds to pan; stir in green onions. Pour over fish. Add a green vegetable such as frozen asparagud, plus rice fluffed and wellseasoned with fresh parsley. Makes 4 servings for $14.13CDN [Nov 94] Per Serving: about 335 calories, 38 g protein, 19 g fat, 4 g carbohydrate, excellent source iron Fast with Five is a collection of recipes that require a maximum of five ingredients to make. Source: Canadian Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-]
How To make Fast with Five: Almond Trout's Videos
Glazed Trout (a 5 min dinner)
Info on substituting thicker fish:
1 tsp grapeseed oil
2 Trout fillets
1 Tbsp mirin
1 Tbsp Japanese style soy sauce (I use low sodium tamari)
If I was cooking a 1 inch thick salmon fillet, I'd cook it on the skin around 5 minutes (lower the heat after the first few minutes if its threatening to burn). Then give it 1-2 minutes on the flesh side. At this stage the flakes should start to separate, but not yield all the way. That's the point at which I'd add the glaze and give the fish another 1-2 minutes in the pan, followed by a 5 minutes rest on a plate. The trout is so thin it doesn't need to rest, but thicker pieces of protein need the rest to finish cooking the inside.
If the fish has the skin, cook it on the skin side as long as possible. The skin provides insulation and prevents the flesh from drying out. Aim for the total cooking time to be 6-8 min per inch of thickness.
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