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Rainbow Trout Almondine
Rainbow Trout Almondine

Before you jump to Rainbow Trout Almondine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically believe that healthy diets call for a great deal of work and will significantly alter how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing several small changes.

You can obtain results without removing foods from your diet or make huge changes at once. It’s not a bad idea if you want to make major changes, but the most vital thing is to bit by bit switch to making healthier eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Thus, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to rainbow trout almondine recipe. To cook rainbow trout almondine you need 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Rainbow Trout Almondine:
  1. Provide 1 lb. filled rainbow trout
  2. You need Olive butter
  3. Get Blackened seasoning
  4. Get Panko
  5. Get Sliced almonds
Steps to make Rainbow Trout Almondine:
  1. Heat a wrought iron skillet very hot with about 1 Tblsp of olive oil. Right before you add fish add 2 Tblsps of butter.
  2. Add olive oil to skin of fish. Then add seasoning. Flip and do the same with the to other side. Cook on SKIN side first for 5 minutes. Then flip for 5 more minutes.
  3. Sauté in a hot skillet 1/4 tsp butter with 1/2 cup Panko crumbs and 1/4 cup sliced almonds. Cook til toasty. Put aside.
  4. Take fish out of skillet. Clean crumbs out, but keep oil and add 3 Tblsps of butter and 1/2 cup freshly squeezed lemon juice. Add salt to tast.
  5. To plate… put fish skin side down on plate, add browned butter lemon juices, then top with panko almonds. Non Appetit

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