Reviewed: Mar. 30, 2008

I fixed this for the family tonight, and everyone loved it! Completely fabulous, and very easy. I sauted the fish in 1/2 butter, 1/2 EVOO and then did the almonds just in butter. YUMMY! My picky eater son was the first one finished! I'll be doing this often, and will try it on other fish, maybe tilapia.Thanks for a super recipe!

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AnnWC


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Reviewed: Feb. 1, 2008

Very tasty! I browned the butter and almond sauce in a little saucepan to bring things together quicker and save me cleaning out the pan while the fish cooled. Heating the plates in the oven helped keep everything warm longer too. I served with creamed potatoes and every last bit was eaten. :) Thanks!

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Sarah Katherine


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Reviewed: Jan. 28, 2008

So.....good!

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JQ


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Reviewed: Nov. 12, 2007

amandine The French term meaning "garnished with almonds." It's often misspelled "almondine."

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xley5


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Reviewed: Oct. 30, 2007

I will use less butter next time, but this was a great and easy recipe.

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SACH008

	Cooking Level: Expert Home Town: Clovis, New Mexico, USA Living In: Laveen, Arizona, USA
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Reviewed: Oct. 15, 2007

After reading the reviews I was wondering how such a simple recipe could rate so many 5 star reviews. I guess sometimes simplicity is best because this is truly wonderful. I cooked 2 large fillets (and used less than half the butter) and very lightly floured them. DH isn't a big fish eater unless he orders it in a restaurant where it comes covered with a rich sauce, but he told me 3 times during dinner how much he liked this. Thanks for the wonderful Trout Amandine recipe.

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LINDABTX

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Plano, Texas, USA
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Reviewed: May 29, 2007

Who cares what she calls it. It is her recipe. What matters is that it taste awsome.

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Jason


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Reviewed: Feb. 21, 2007

Just made this recipe tonight - didn't think much of it while making it but surprisingly good tasting - my husband loved it - this recipe is a keeper. I still wonder what 'sauce' you mean to add to trout? Some changes I made: I added all the lemon juice (and more) to almonds and butter before topping the trout. Also had to bake in oven for an extra 15 min - didn't seem to cook well stovetop. Couldn't reasonably eat this every week too much butter - wow!

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anne


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Reviewed: Feb. 7, 2007

This is a great recipe delicious and verry easy!! Ive tried it on everything from trout to paddlefish. Thank you to Lori Evans for setting seanzilla straight~

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rustypelican5604


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Reviewed: Jan. 14, 2007

This one is so easy, and it's incredibly good.

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STONESOUP

	Cooking Level: Expert
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Reviewed: Sep. 25, 2006

My Dad, Husband and Son caught and cleaned some trout, and brought it home for me to cook. Since I had never cooked trout before, I looked to AllRecipes.com to save me. Boy, am I glad I did! This recipe was DELICIOUS! Everyone, from my son, spanning two generations to my father, LOVED it! If it wasn't already dark, they would have gone out to catch more! Thank you for making me look like such a good cook! (I didn't tell them how incredibly easy this was to make! :)

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STEVENCARY

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA Living In: Springfield, Virginia, USA
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Reviewed: Sep. 19, 2006

This is so delicios! Not to mention that is very easy and quick to prepare. Just be careful not to burn the almnods.

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vi1


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Reviewed: Jun. 20, 2006

Lovely! I'm becoming a big fan of trout. SEANZILLA: 'Amandine' is right, it means "garnished with almonds." Almondine isn't a word in the dictionary.

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Lori Evans

	Cooking Level: Expert Home Town: Chandler, Arizona, USA Living In: Redmond, Washington, USA
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Reviewed: Jun. 11, 2006

I just made it for dinner and it was a huge success. My husband caught a trout today and the simplicity of the recipe complemented the freshness of the fish very well. I served it with pirogis and steamed veggies. I will definitely make it again but probably use less butter.

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LITTLEDUMPLING

	Cooking Level: Intermediate Home Town: Farmington, Connecticut, USA Living In: San Francisco, California, USA
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Reviewed: Apr. 26, 2006

I was in search of a good trout recipe and this was the one! So simple and tasty. Our fillets were rather large (Costco) but my husband & I ate every bit, choosing instead to leave some of the rest of the food on our plate.

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lvanb


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Reviewed: Apr. 23, 2006

I liked this a lot. I had never made trout before. I used rainbow trout filets. I didn't put any lemon juice on my serving, because I don't like it on my seafood. My husband and I liked it. Very mild tasting. Served with a salad, and side, made a nice meal.

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njmom

	Cooking Level: Intermediate Home Town: Middletown, New Jersey, USA Living In: Sayreville, New Jersey, USA
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Reviewed: Apr. 6, 2006

VERY GOOD! I've never made trout before, but will do so again using this recipe. I followed the recipe exactly how it reads (didn't change a thing)...10 stars!

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heidi


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