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Baked Trout With Garlic-almond Butter
Red onion; sliced very thin
Fresh basil leaves
Salt and pepper
1 c Slivered almonds
2 (up to) 3 Cloves garlic
1 Stick butter or margerine
1 Lemon; juice of
Soak the trout in salt water for 15 minutes. Rinse well and scrape the skin lightly. Rinse again. Salt and pepper the cavity. Thinly slice the onion and place several slices inside the cavity. Clean the basil and coarsly chop. Place the basil in the cavity also. Use about 4-5 very large leaves. Place the trout in a baking pan with just a small amount of water. Cover will foil and bake at 350 degrees. These were extremely large trout that my brother had caught. They were over a pound each and about 18" long. I baked them for about 25 minutes. During the last 10 minutes of baking time I spread the garlic-almond butter on top, recoved with the foil and baked for 5 minutes more. The last five minutes I removed the foil.
Garlic-almond butter: Puree the garlic and butter together in the processor then put in a heavy skillet on medium high heat. When the butter begins to sizzle add the slivered almonds and toast until just beginning to turn golden. Remove >from the heat and add the lemon and mix well.
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