Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation. You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house. And, believe me, this recipe will dress to impress any fan of any of those fish. I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.
Prepare Trout Amandine
For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley. At this point you can choose to grill, bake or pan fry the fish. In this video recipe, I take it to the grill but you can do what you prefer. After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon. I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes. By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.
There seems to be some concern about worms and parasites in some of the types of fish I have recipes for. This is very common, both the worms and the concern. And most bottom feeding fish are very susceptible to the dangers of consuming such creatures that become a permanent part of there bodies. And because it’s common you need to come to grips with dealing with this your self and understanding that you don’t need to worry so much about your fish or avoid eating them altogether. The best thing you can do is arm your self with the simple knowledge that these things can be easily found and removed and is done so everyday in the fishing industry and restaurants world wide. So I’ve prepared a simple tutorial to show you how to do this your self in your own home. And if by chance you question this method, DON’T! I learned this personally when I worked as a young man in the fishing industry in Alaska. This is the way it’s done, only on a much larger scale. So the only difference is, I show you how to do it using what you have. The only other way I know of is to buy farm raised fish. But the problem with that is it’s not available everywhere and what is available most likely isn’t the fish you’re looking for. But also realize even fruit and veggies can have worms. Just remember that knowledge is power, and the more you know the less there is to fear. Familiarize yourself with what to look for, then cook and eat with confidence!
Sometimes it seems like fish can be tricky to prepare and cook, but the truth is, much like this Grilled Halibut Recipe, it really couldn’t be easier. You need to keep your fish Moist so it doesn’t taste dry and you need to have some flavor. Simple enough, right? So how do we do that? Well there’s several different ways to go about it. You can wrap your fish, Steam it or coat with Olive oil. Are you following me? Now it’s down to the flavor. The best thing to do with any fish is stick with the basics first; salt and pepper, and if you need a lift or some kick, then we’re talking some Cayenne or Paprika etc. From there the sky’s the limit because the fusion of flavor could mean anything. In this recipe we’re going to take a fresh approach. A little bit of Garlic, some fresh herbs, some Oyster Mushrooms, White Wine and a full squeeze of a Lemon. Oh I almost forgot Bacon!
Grilled Halibut Ingredients:
2-3 Halibut Steaks
Olive Oil, for the Steaks
Salt and Pepper, Pinch
2 tbsp Olive Oil, for Cooking
1 tbsp Butter
1 cup Oyster Mushrooms
2 Green Onions, chopped into Scallions
1 tbsp Parsley, freshly Chopped
4 oz Bacon, sliced (optional)
Garlic Lemon Butter Sauce 1/2 cup Water
3 tbsp Butter
1 Lemon, squeezed
1/4 cup White Wine
1/2 tsp Garlic, minced or chopped
1/4 tsp Chili Flakes
Prepare and Cut all Vegetables and Bacon. Coat halibut with Olive Oil, both sides then season with Salt and Pepper and Paprika. Grill on Medium high heat 3 to 4 minutes per side. Cook the bacon and strain onto paper towels. In a hot pan add Olive Oil and Butter and Saute the Oyster mushrooms for 5 Minutes. Reduce heat to Low and add all Garlic Lemon butter Sauce ingredients, plus the Scallions, Fresh Parsley and bacon. Stir constantly until sauce gets smooth. Serve Vegetables and Sauce over the top of Halibut.