30 Minute Lemon Trout Amandine

What should I cook for dinner this week? Tacos again? If you are sick of the same-ole same-ole, take a bite out of this New Orleans classic. My lemon trout amandine takes 30 minutes max to make and is a great place to start for those new to cooking fish. Out of all the fish out there, trout is on the mild side and is perfect for beginners. The kids will even give it two thumbs up.

A traditional amandine consists of pan fried trout with an almond butter sauce. To give it that kick, add Cajun seasoning and a little extra lemon for a balanced bite. Your salt and pepper amounts are to taste. Keep in mind that a lot of Cajun seasonings have salt in them so check the label before you get going. Some recipes want you to make a batter, but I think dredging the fish directly in flour gives it that crunchy thin crust without making it feel like you are eating fish and chips.

For those who prefer olive oil, make the substitution in the same amount. Peanut oil is another great alternative and gives it an even richer flavor. Make sure to let your oil heat in the pan before adding the trout (3 minutes over high heat is always about right). It should have that great sizzle when it hits the pan. Flip your fish only once for crispy perfection. Finish it off in the oven and you are done! It's a tasty of the Big Easy that actually is easy. Let the good times roll!

What You'll Need

  • 4 10 oz room temperature trout fillets (without skin)
  • 1 Tbsp Cajun seasoning
  • 6 Tbsp all purpose flour
  • 1/2 cup blanched and sliced almonds
  • juice of 1 lemon
  • 1 stick unsalted butter
  • pepper and salt, to taste
  • vegetable oil for frying (recommended 1 cup)
  • parsley, for garnish (optional)

How to Make It

Fish 

1. Preheat oven to 300F

2. Season trout fillets with Cajun seasoning, salt, and pepper.

3. Dredge in flour

4. In a cast iron skillet, heat 1/2 inch of vegetable oil until ready for frying. When the oil is ready, a few bubbles will reach the surface.

5. Fry the fish for three minutes each side.

6. Remove from the pan and place on a baking rack.

7. Finish in oven for five minutes.

Sauce

1. Melt butter in a sauce pan.

2. Add the almonds and cook until slightly browned.

3. Stir in juice of one lemon

4. Add salt and pepper, to taste.

5. Remove fish from the oven, top with almond sauce and parsely.

Posted on August 3, 2017 and filed under fish, main event.

Pick up your VOW Bride today!

Calling all Virginia residents!!!! Grab the gorgeous spring issue of @vowbride for a Taste of the South and Libation Sensations from yours truly. We are getting into bourbon bars and chicken and waffles (meal of champions). And those gowns? <3

Photo Cred: Echard Wheeler Photography

Posted on January 23, 2017 .

Make your leftovers Presidential! Turkey chili at it's finest.

This is a healthy spin on LBJ's family chili recipe that we debuted at Smithsonian Food History weekend with much success. Instead of beef, I used turkey (shredded or ground works) and some zucchini/beans for the vegg. Happy Thanksgiving to you and yours!

Ingredients

  • 4 lb. turkey meat (ground or pulled)
  • 1 large onion, chopped
  • 1 large zucchini, chopped to bite size pieces
  • 1 can kidney beans, drained
  • 2 cloves garlic
  • 1 tsp. dried Mexican oregano
  • 1 tsp. ground cumin
  • 2 tbsp. chili powder
  • 1 12 cups canned whole tomatoes and their liquid
  • 2-6 generous dashes of liquid hot sauce
  • Salt

Instructions

Sauté the meat, onion, zucchini and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, beans, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Salt to taste.