Trout Amandine

Trout Amandine

The Best Trout Amandine

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.

Trout Amandine

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.

Be sure to check out my Grilled Halibut, Smothered Salmon and my Blackened Chipotle Tilapia recipes!

Grilled Trout Amandine Ingredients:

1 whole Trout
1/2 cup Butter Milk
1 lemon, sliced
2 sprigs fresh Thyme
2 sprigs fresh Parsley
2 sprigs fresh Dill
Kosher Salt and Pepper to taste
Melted Butter for basting

Amandine Sauce
1 tbsp Butter
1/4 cup Almonds, chopped or sliced
2 oz Amaretto

Cook fish over medium heat for 4 to 5 minutes on each side and serve with the Trout Amandine Sauce.

Trout Amandine
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Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine

Smothered Salmon

Smothered Salmon Main Pic

This Smothered Salmon recipe is something I came up with years ago.  My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes.  It has a Garlic, Wine and Butter Broth that is just amazingly smooth.  I actually use this to saute the Onions and Peppers as well as steam the fish.  I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid.  Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt.  Once it has, you have a perfectly cooked Salmon that is ready to serve.  Total cooking time is, approximately, 6 to 7 minutes.  And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.

If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below.  I even have a Poor Man’s Lobster recipe if you’re interested.

CLICK HERE for Grilled Halibut
CLICK HERE for Grilled Rockfish
CLICK HERE for Pan Fried Swai
CLICK HERE for Poor Man’s Lobster

Smothered Salmon Ingredients:

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper

2 lbs. Fresh Salmon Fillets


Fresh Salmon Fillets is a bright orange flesh, mild and tasty fish. Cooks up to a beautiful pink color. Can be baked, broiled, poached, and grilled. Serves four to five people.
New From: $49.24 USD In Stock

Grilled Rockfish

Grilled Rockfish

A Grilled Rockfish is a Waste!

Grilled Rockfish isn’t one of my favorite recipes.  But if you’re going to do it, there’s a few things you should know and understand.  This Butter Marinade is probably the best ingredients to apply to a Rockfish, so in a way, you’re in good hands.  However, taking it to the grill, it loses so much of the brilliance this Marinade can offer a fish like this.  So even though I demonstrate this recipe as Grilled Rockfish in the Video, I would still recommend that it be wrapped in tinfoil first, then grilled.  If not, apply the ingredients in a melted form after you’ve salt, peppered and grilled your fish.  That or go back to the old pan fried method, which is excellent.

Grilled Rockfish Ingredients:

2 Rockfish Filet’s
1 chopped Green Onion
1/2 tsp fresh chopped Parsley
5 chopped Capers
1 chopped Garlic Clove
1/4 tsp Lemon Zest
1/4 tsp Dill
1/2 tsp Tarragon
2 tbsp Softened Butter
Salt and Pepper to Taste

3 Lemon Slices for the grill and presentation

Make sure that all the Ingredients are chopped really small and fine before you add them to the butter.  Then mix all the Ingredients together and allow the butter to marinate for about 10 minutes before you butter you Rockfish.  Also Salt and Pepper both sides of your fillet’s before you marinate.  Then put on hot grill with medium high heat until the edges turn color, then flip once (2 to 3 min).  For more flavor, grill the fish first with salt and pepper only, then add the ingredients after they’ve been melted in a pan.  Or, you can wrap this fish in Tin Foil with the Herb and Butter coating on the filet, then grill.  You can even take this Grilled Rockfish recipe to the stove and do a Classic Pan Fry if you prefer.