Trout Almondine

25 minutes Prep: 10 minutes Cook: 15 minutes

236 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/3	cup	butter
1/2	cup	almonds	blanched, slivered
4	each	trout	8 ounces each
4	tablespoons	butter
1 1/2	teaspoons	lemon juice
1	x	salt and black pepper

Directions

In a small, heat-resistant, non-metallic bowl, melt the 1/3 cup butter in Microwave Oven 30 seconds.

Add almonds and heat, uncovered, in Microwave Oven 3 minutes or until lightly browned; stir occasionally.

Set almonds aside.

Arrange fish in a shallow, 10-inch, heat-resistant, non- metallic baking dish.

Place 1 tablespoon of butter on each fish and sprinkle with lemon juice and salt and pepper, to taste.

Heat, covered with wax paper, 7 minutes or until fish flakes easily with a fork.

Spoon browned almonds over fish and heat, uncovered, in Microwave Oven 2 minutes or until heated through.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 35g

Amount per Serving

Calories 236 102% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 17.0g	85%
Trans Fat 0.0g
Cholesterol 71mg	24%
Sodium 190mg	8%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	16%		Vitamin C	1%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for On the Side (Side Dishes)

Last Recipes Viewed

Recipe Bite

Caraway_Seed

by Laurie

General:Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5-inch long and tapered at the ends. The hard seed shells have five pale ridges....

Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.