📝 About This Recipe
This dish is a sophisticated take on the classic 'Truite Amandine,' elevated by the smoky complexity of the grill. Fresh rainbow trout fillets are charred to perfection, then bathed in a nutty, lemon-infused brown butter sauce that perfectly complements the delicate, flaky white fish. The addition of toasted Marcona almonds provides a satisfying crunch, making this a restaurant-quality meal that celebrates the harmony of fire and finesse.
🥗 Ingredients
The Fish
- 4 pieces Rainbow Trout Fillets (6-8 oz each, skin-on, pin bones removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 Lemon (sliced into thin rounds for the grill)
The Almond Brown Butter Sauce
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Marcona Almonds (slivered or roughly chopped)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 tablespoon Capers (drained and patted dry)
- 1 small Shallot (minced very finely)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
Garnish
- 1 tablespoon Fresh Chives (snipped into 1/2 inch pieces)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are meticulously cleaned and lightly oiled to prevent the delicate fish skin from sticking.
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2
Pat the trout fillets thoroughly dry on both sides using paper towels. Moisture is the enemy of a crisp skin and good char.
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3
Brush both sides of the trout with olive oil and season generously with kosher salt and black pepper. Let the fish sit at room temperature for 10 minutes while you prepare the sauce base.
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4
In a small skillet over medium heat, add the almonds. Toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove from the pan immediately and set aside.
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5
In the same skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams up and then subsides, revealing golden-brown specks and a nutty aroma (approx. 4-6 minutes).
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6
Lower the heat to medium-low and add the minced shallots. Sauté for 1 minute until softened but not browned.
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7
Stir in the lemon juice, capers, and toasted almonds. Keep the sauce warm on the lowest setting while you grill the fish.
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8
Place the trout fillets on the grill, skin-side down. Place the lemon slices on the grill at the same time.
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9
Grill the fish undisturbed for 4-5 minutes. You will know it is ready to flip when the skin releases easily from the grates and the flesh has turned opaque halfway up the side.
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10
Carefully flip the fillets using a wide fish spatula. Grill for an additional 2-3 minutes on the flesh side until the internal temperature reaches 140°F (60°C).
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11
Remove the fish and the charred lemon slices from the grill. Transfer the fish to a warm serving platter.
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12
Briefly bring the butter sauce back to a simmer and stir in the fresh parsley.
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13
Spoon the warm almond brown butter sauce generously over the grilled trout fillets.
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14
Garnish with the grilled lemon slices, fresh chives, and a final sprinkle of flaky sea salt before serving immediately.
💡 Chef's Tips
Use a fish spatula (a thin, flexible metal spatula) to flip the trout; it's designed to slide under delicate skin without tearing it. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully for achieving those charred ridges. Watch the butter closely during the browning process; it can go from 'perfectly nutty' to 'burnt' in a matter of seconds. For extra flavor, you can stuff the cavity of the trout with fresh herbs like thyme or dill if using whole fish instead of fillets. Ensure the almonds are Marcona variety if possible; their buttery texture and rounder shape provide a much better mouthfeel than standard almonds.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a lightly oaked Chardonnay to cut through the richness of the brown butter. Serve alongside grilled asparagus spears drizzled with a bit of the same almond butter sauce. A side of fluffy lemon-herb couscous or roasted fingerling potatoes makes for a hearty, balanced meal. For a lighter option, serve over a bed of fresh arugula tossed in a simple champagne vinaigrette. A chilled glass of sparkling mineral water with a twist of lime is the perfect non-alcoholic accompaniment.