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Ingredients
For each serving
1 trout, cleaned, boned, head and ail
removed
Sprinkling of salt
1 lime, sliced 1/4 inch
thick
1 clove garlic, peeled, cut into thin
slivers
1/2 teaspoon olive oil, plus 2
tablespoons if cooking on stovetop
1
tablespoon unsalted butter
1/3 cup sliced
almonds
1 tablespoon chopped fresh parsley
Extra lime
wedge
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By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction by Marcella Spanogle Hawley
Trout with Almonds
With luck he’ll catch a trout or two, so include squash to sauté and a potato
wrapped in aluminum foil to cook directly on the coals. If the fish aren’t
biting, everything can be prepared at home–either way he’ll be king for the
day.
1. Build fire in grill or, if cooking inside, heat a stovetop grill pan
with 2 tablespoons olive oil over medium-high heat.
2. Lay whole trout
open and sprinkle with salt. Place lime slices and garlic slivers on one half of
the fish. Fold other half over to cover. Rub outside with 1/2 teaspoon olive
oil.
3. When fire is hot, place trout on grill or in pan. Cook for about
4 minutes, until skin is browned. Flip over and cook on other side. This won’t
take longer than 4-5 minutes per side. Remove from heat when inside is still
slightly pink.
4. At the same time, melt butter in a skillet on grill or
stovetop. Add almonds and parsley and cook, stirring, until the almonds begin to
brown. Set aside.
5. Open fish, remove lime and garlic, top with
almonds and an extra squeeze of lime. Serve immediately.
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