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Trout Almost Amandine with Pistachios

Trout Almost Amandine with Pistachios
PREP TIME
10 min
COOK TIME
8 min
YIELDS
4 servings

This is my take on trout amandine, made with pistachios instead. Italians love pistachios, so this dish goes hand in hand with my love of everything Italian. I toast the pistachios and crush them, “bread” the trout in them, lay lemon slices on top of the fish, and throw the whole thing under the broiler. Any trout will do for this dish, but I use golden trout whenever I can get my hands on some, because I love the color of the flesh.

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Ingredients

3
Tbsp unsalted butter, melted
3
Tbsp extra-virgin olive oil
½
cup pistachios, shelled and crushed
4 6
oz boneless trout fillets
Sea salt
Freshly ground black pepper
2
lemons, sliced ¼-inch thick
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Directions

Step 1

Preheat the broiler.

Step 2

Combine the butter and olive oil in a wide shallow bowl. Place the crushed pistachios in another wide shallow bowl.

Step 3

Season the trout fillets with salt and pepper. Slide the fillets through the butter-oil mixture, then press the flesh side down into the pistachios. Place the fillets, skin side down, on a baking sheet, and top each with two or three lemon slices.

Step 4

Broil the fish for 6 to 8 minutes, until the nuts are golden brown and the fish has begun to flake. Serve immediately, with the bubbling butter and oil spooned over.

Rate Recipe

My rating for Trout Almost Amandine with Pistachios
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