Cashew Free Pan-Seared Trout with Almonds
Crispy-skinned trout with a golden almond pan sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets are seared in a hot skillet until the skin turns deep and crackling, then finished with a quick sauce built from toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley — all in the same pan. For anyone navigating a cashew allergy or sensitivity, this recipe is a genuinely satisfying find, since nut-based pan sauces can so often rely on cashews for creaminess or bulk. Here, sliced almonds do all the heavy lifting, delivering a toasty, buttery richness without a cashew in sight. The technique is straightforward: press the fillets flat for the first few seconds of cooking, leave them alone, and let the heat do its work. That simple patience is what gives you the shatteringly crisp skin that makes this dish so good. Serve it straight from the pan with a wedge of lemon and you have a restaurant-quality plate on the table in minutes.
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Learn more →Ingredients
4 servings
- 4 skin-on trout fillets (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil, divided
For the almond pan sauce
- ½ cup raw sliced almonds
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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