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circle-smallAll RecipesSeafood

Recipe by Jamie Purviance

Trout Almondine

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    14 to 15 mins

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    14 to 15 mins

the Ingredients

  • Olive oil
  • 5 tablespoons unsalted butter, divided
  • 4 rainbow trout fillets (with skin), each 4 to 6 ounces
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup sliced almonds
  • 1 medium shallot, finely chopped
  • 1 teaspoon grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley leaves

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Griddle

Instructions

  • 01 Prepare the grill for direct cooking over medium-low heat (300° to 350°F) using the Weber GBS Cooking Grate. Set the Weber Gourmet BBQ System Griddle in the grate opening and preheat for 5 minutes.
  • 02 Add 1 tablespoon oil and 1 tablespoon of the butter to the griddle and heat until the butter melts. Use a silicone pastry brush to distribute the fat evenly across the surface of the griddle. Season the trout fillets on both sides with salt and pepper, and then place two fillets on the griddle, skin side up. Cook over direct medium-low heat, with the lid closed, until opaque and flakes easily with a fork, 4 to 6 minutes, turning once. Transfer to a warm serving platter and tent with foil. Repeat with the final two fillets, adding 1 tablespoon butter and 1 to 2 teaspoons oil to the griddle, if needed.
  • 03 Once all four fillets are resting off the griddle, add the final 3 tablespoons butter and shallots to the griddle and cook, stirring until the butter has melted and the milk solids have lightly browned and smell nutty, about 45 seconds. Stir in the almonds and cook until browned, 1 to 2 minutes. Stir in the lemon zest, lemon juice, and parsley. Spoon the butter-almond mixture over the trout and serve immediately.
Ingredients
Instructions