Grilled Trout with Almonds and Brown Butter
Why this recipe works
- Tender fish, crisp almonds: The trout is cooked only until it flakes, then finished with toasted almonds for contrast.
- Lemon balances the butter: Lemon zest and juice cut through the brown butter’s richness without overwhelming the fish.
- Fast but refined: The almonds, fish and sauce cook in separate short stages, keeping the recipe well under 30 minutes.
Get the most out of this recipe
Timing notes
- Prepare before grilling: Toast the almonds and have the lemon and parsley ready before the trout goes on the grill; the fish cooks quickly.
- Serve immediately: Brown butter is at its best warm, and trout has the most delicate texture when served straight from the grill.
- Best eaten fresh: Leftovers can be refrigerated, but the fish will be softer and the almonds will lose some crunch.
Common mistakes
- Overcooking the trout: Take the fish off the heat as soon as the flesh is opaque and flakes easily; it will dry out if left too long.
- Letting the butter burn: Once the butter foams, watch it closely and remove it from the heat when it smells nutty and turns deep golden.
- Turning too soon: If the trout sticks to the grill, wait briefly rather than forcing it; it should release more cleanly once the surface has set.
Ingredient notes
- Choose skin-on trout: Skin-on fillets are easier to handle on the grill and help protect the delicate flesh from direct heat.
- Use unsalted butter: Unsalted butter gives better control over seasoning and lets the nutty flavour of the browned milk solids come through.
- Toast almonds separately: Toasting the almonds in a dry pan first gives them a cleaner crunch and prevents them from softening too much in the sauce.
Serving ideas
- Simple sides: Serve with boiled new potatoes, green beans, wilted spinach or a sharp leaf salad.
- Wine match: A crisp dry white wine works well with the lemon and brown butter, especially Chablis, Muscadet or Sauvignon Blanc.
- Fresh finish: Extra parsley and a final squeeze of lemon keep the dish bright against the richness of the butter.
Equipment you'll need
Ingredients
Instructions
- Heat a dry frying pan over a medium heat. Toast the flaked almonds for 2 to 3 minutes, stirring often, until golden and fragrant, then tip onto a plate.
- Heat the grill to medium-high. Rub the trout all over with the olive oil, then place skin-side down on the grill and cook for 3 to 5 minutes; turn carefully and cook for 1 to 3 minutes more, until just opaque and the flesh flakes easily.
- Meanwhile, wipe out the frying pan and add the unsalted butter over a medium heat. Cook for 3 to 5 minutes, swirling, until it smells nutty and turns deep golden with browned milk solids.
- Finely grate a little lemon zest into the brown butter, then squeeze in about half the lemon juice and swirl to combine. Take off the heat, stir in the toasted almonds, then roughly chop the parsley and stir most of it through.
- Transfer the trout to plates and spoon over the almond brown butter. Finish with the remaining parsley and serve with extra lemon juice to taste.
Recipe notes
Tips
- For the cleanest turn on the grill, wait until the trout releases easily from the bars; if it sticks, give it another 30 seconds.
- Watch the butter closely once it foams, as it can go from golden to burnt quickly; pull it off the heat when it smells nutty and looks deep amber.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the trout is cooked until the thickest part is fully opaque and flakes easily.
Substitutions
- Replace Fresh flat-leaf parsley with Fresh chives for a milder, oniony finish.
- Replace Almonds with Hazelnuts for a deeper, toastier crunch.
- Replace Lemon with Lime for a sharper, more aromatic citrus lift.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat gently in a frying pan over a low heat until piping hot, spooning the butter over the fish; add a fresh squeeze of lemon to brighten.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Almonds Fish Milk Tree nuts
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