Cornmeal-almond trout

3 - 14
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This dish sports an enticing crust, crunchy and flavored with a hint of almonds. If you’d like to add some heat, you could stir a little cayenne pepper into the coating mixture or just pass the hot sauce at the table when serving. Readily available and often inexpensive, farm-raised rainbow trout are larger and sweeter than brook trout. But you could also use flounder or snapper instead of the trout if desired. Sprinkle the finished dish with chopped fresh parsley or green onions if you have either on hand. Make a meal of this delicious fish with steamed Yukon Gold potatoes and a summer-squash medley on the side.


Blanched almonds

1 Tbsp

Uncooked unenriched white cornmeal

2 Tbsp

Table salt

¼ tsp, (additional to season fish)

Black pepper

tsp, coarsely ground (additional to season fish)

Uncooked rainbow trout

24 oz, 2 whole trout, cleaned

Regular butter

½ Tbsp


1 medium, four wedges


  1. Combine the almonds, cornmeal, salt, and pepper in a food processor or blender and grind to a fine consistency. Transfer to a large, flat plate or a sheet of wax paper. Spray the trout with olive-oil nonstick spray and season with additional salt and pepper, including the cavities of each fish. Roll in the nut mixture to coat all over.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the trout and brown about 5 minutes on each side. Cover, reduce the heat to low, and cook until the fish is just opaque in the center, 2–3 minutes on each side. Serve with lemon wedges.