Friday, July 26, 2013

Almond Crusted Sea Trout

I guess it's not coming as a surprise to anyone that lately, Ben and I have both been trying to eat a little healthier.  Have you noticed an absence of sweet treat posts?  This doesn't please me, but I know it's a blessing to be able to maintain health by eating right, so I'm trying to have a good (or accepting) attitude! 
Sometimes though, eating healthy can be a pleasure and this was one of those times!  Our friend and neighbor brought over his latest catch of the day, Texas Gulf sea trout.  Really fresh fish is one of those lovely things that tastes great AND is good for us, so I was happy to come up with a recipe that showcased this local delicacy!
Of course, around here, FRIED fish is the cooking method of choice, but baking, broiling, and grilling are wonderful!  I wanted to do something different and I LOVE trout almondine, but somehow, pan sauteeing the fish in browned butter with loads of almonds and MORE butter just didn't seem the way to go under the circumstances.  Still, I knew almonds, in moderation, were very good for us, so what could I do....?
Here's a recipe I came up with that uses a small amount of almonds, and a TINY bit of butter to make a delicious, nut crusted fish that's tasty, light, and healthy!  Hope you like it!  It will work with any type of mild filet.  Happy and healthy eating!

Almond Crusted Sea Trout (serves 2)
2 filets of sea trout, about 1 inch at the thickest end, each cut in two cross-wise
1/4 cup sliced almonds, chopped up and put on a piece of waxed paper or a dish
1 egg white
salt and pepper
celery salt
powdered or granulated garlic
a baking sheet and baking rack
1 T. butter, melted
Preheat the oven to 425F.
Dry the filets well with paper towels.  Sprinkle them with salt, pepper, celery salt, cayenne and garlic to taste.  Press the seasonings into the fish.  
Put the egg white in a shallow bowl, add just a few drops of water and beat with a fork until foamy.
Put just the fleshy side of the fish down into the egg white.  Allow the excess to drip back into the dish and press the filet down into the almonds.  The egg white will cause the almonds to stick well.  Put the filet on the baking rack and repeat with the other ones.  Drizzle each filet with the melted butter.  It will be just a few drops, but it will help the almonds to brown and they will taste great!
Bake the fish for 10 minutes, or until the almonds are slightly browned and the fish is cooked through.  Serve immediately.  Yum!

Posted by Picasa

No comments:

Post a Comment