This recipe grills a whole trout and tops it with a sauce of toasted almonds and butter. It is a classic way to serve freshwater fish, and its simple preparation lets the fish’s own flavor shine.
Rub the cleaned trout with olive oil and season with salt and black pepper.
Cook the trout on a hot grill, turning it, until the flesh flakes easily with a fork.
Melt the butter in a skillet and toast the sliced almonds until golden. Add the lemon juice and chopped parsley, then remove from the heat.
Spoon the hot almond sauce over the grilled trout and serve immediately.
Important: Stir constantly while toasting the almonds in butter; butter can burn quickly and make the sauce taste bitter. Allergens: contains fish, milk/dairy (butter), and tree nuts (almonds).
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