Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and not white flour in this dish.


"If you want to catch a trout, don't fish in a herring barrel." -Ann Landers

The refrigerator light goes on...

Trout Almondine was oh, so fancy when I was growing up. I have always had a soft spot for it and didn't realize that I hadn't posted the recipe on the Web site. Here it is. Still great. I really do prefer the garbanzo flour over the white flour. It's nice and light and doesn't have the dry flavor that white flour has, plus it brings a nice nuttiness to your dish.


Trout Almondine

Servings: 2 | Serving size: 4-6 ounces trout with almonds and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Try the leftover trout in sandwiches.

Serve with Roasted Potatoes or Rosemary Potatoes or Roasted Mixed Potatoes


Serve with Candied Carrots or Maple Sage Carrots or Maple Sage Carrots - Low Sodium Version

1/4 cup sliced almonds
1/4 cup all-purpose white flour or garbanzo flour
1/8 tsp cayenne pepper
1/4 cup 2% milk
1 Tbsp olive oil
12 ounces trout (in 2 fillets)
1 tsp unsalted butter
1 clove garlic (finely minced)
4 Tbsp white wine
2 Tbsp lemon juice
1/8 tsp salt

Classic Trout Almondine recipe from Dr. Gourmet
Place the almonds in a small skillet over medium high heat.

Cook for about 10 minutes, tossing frequently, until the almonds are lightly toasted. Reduce the heat if necessary so that they toast and do not burn. Set aside.

Combine the flour and cayenne pepper on a plate until well blended.

Place the milk on a second plate.

Place a large skillet over medium high heat. Add the olive oil and swirl.

When the oil is hot, dredge each trout fillet in the milk and then the flour.

Place the dredged fish fillets in the pan and cook on one side for about 6 minutes.

Turn and cook for another 4 to 6 minutes.

Remove the fish to the serving plates, then add the butter to the pan.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the white wine, lemon juice, and salt. Cook for about 2 minutes.

Add the almonds, cook for about one minute, then pour the sauce over the trout.


Nutrition Facts

Serving size: 4-6 ounces trout with almonds and sauce

Servings: 2

Amount Per Serving

Calories 449 Calories from Fat 227
  % Daily Value
Total Fat 25g 40%
    Saturated Fat 5g 16%
    Monounsaturated Fat 13g
    Trans Fat 0g
Cholesterol 105mg 32%
Sodium 251mg 12%
Total Carbohydrates 9g 4%
    Dietary Fiber 2g 7%
    Sugars 3g
Protein 40g
Vitamin A 2% Vitamin C 12%
Calcium 12% Iron 17%
Vitamin K 4 mcg Potassium 833 mg
Magnesium 91 mg