📝 About This Recipe
This elegant dish elevates the classic French 'Truite Amandine' by introducing the smoky complexity of the grill. The delicate, flaky flesh of the trout is perfectly balanced by a rich, nutty brown butter sauce and the crunch of toasted almonds. It is a sophisticated yet accessible celebration of fresh seafood that brings a touch of fine dining to your backyard barbecue.
🥗 Ingredients
The Trout
- 4 pieces Rainbow Trout fillets (6-8 oz each, skin-on)
- 2 tablespoons Extra-virgin olive oil (for brushing)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
- 1 Lemon (cut into thin rounds for grilling)
Almond Brown Butter Sauce
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 1/2 cup Sliced almonds (or blanched Marcona almonds)
- 2 tablespoons Fresh lemon juice (from about half a lemon)
- 3 tablespoons Flat-leaf parsley (finely chopped)
- 1 tablespoon Capers (drained and patted dry)
- 1 pinch Sea salt (to taste)
For Garnish
- 1 tablespoon Fresh chives (minced)
- 4 Lemon wedges (for serving)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (approximately 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
Remove the trout fillets from the refrigerator 15 minutes before cooking to take the chill off. Pat the skin and flesh completely dry with paper towels; moisture is the enemy of a crispy sear.
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3
Brush both sides of the trout fillets lightly with olive oil and season generously with kosher salt and black pepper.
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4
While the grill finishes heating, prepare the sauce. In a small skillet over medium heat, melt the 6 tablespoons of butter.
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5
Once the butter begins to foam, add the sliced almonds. Stir frequently for 3-4 minutes until the butter turns a golden amber color and smells nutty, and the almonds are toasted.
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6
Immediately remove the skillet from the heat to prevent burning. Stir in the lemon juice, capers, and chopped parsley. The sauce will bubble vigorously; this is normal. Set aside in a warm spot.
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7
Place the lemon rounds directly onto the grill grates. Grill for 1-2 minutes per side until charred and caramelized. Remove and set aside for garnish.
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8
Place the trout fillets on the grill, skin-side down. Close the lid and cook undisturbed for 4-5 minutes. The skin should become crispy and release easily from the grates.
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9
Carefully flip the fillets using a wide fish spatula. Grill for an additional 2-3 minutes on the flesh side, or until the internal temperature reaches 135°F (57°C) and the fish is just opaque.
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10
Transfer the grilled trout to a warm serving platter or individual plates, keeping the crispy skin side up if preferred, or flesh side up to hold the sauce.
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11
Give the almond brown butter sauce a quick stir and spoon it generously over the warm trout fillets, ensuring plenty of almonds and capers land on each piece.
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12
Garnish with the grilled lemon slices, fresh chives, and an extra sprinkle of sea salt. Serve immediately while the butter is still sizzling.
💡 Chef's Tips
Always use a 'fish spatula'—its thin, flexible edge is essential for flipping delicate trout without breaking it. If the fish sticks to the grill, wait another 30 seconds; usually, the fish will naturally release once the skin is sufficiently crisped. For an extra layer of flavor, add a pinch of smoked paprika to the dry rub before grilling. Watch the brown butter closely; it goes from perfect to burnt in a matter of seconds—once it smells like toasted hazelnuts, take it off the heat. If you cannot find trout, this recipe works beautifully with Arctic Char or thin Salmon fillets.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness of the butter. Serve alongside grilled asparagus or blanched green beans tossed in lemon zest. A side of herbed jasmine rice or roasted fingerling potatoes is perfect for soaking up the extra almond butter sauce. For a light lunch, serve the trout over a bed of fresh arugula tossed in a simple vinaigrette. Follow the meal with a light lemon sorbet to cleanse the palate.