Macadamia 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 involved. The fillets are seared hard in a hot skillet until the skin turns deep and crackling, then finished with a quick sauce built right in the same pan — toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley all coming together in under two minutes. Tree nut concerns can make fish dishes tricky when restaurant menus or packaged sauces sneak in unexpected ingredients, but here every component is straightforward and fully in your control. Almonds are used throughout and are clearly listed, so anyone avoiding macadamia nuts specifically can cook and eat with complete confidence. The technique of pressing the fillets skin-side down for those first few seconds is a small move that makes a big difference, locking in that satisfying crunch. A squeeze of lemon wedge at the table ties everything together and keeps the whole plate tasting fresh and lively. It's the kind of recipe you'll find yourself coming back to again and again.
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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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