Description
I call this dish ‘high-desert trout,’ as it has become a mainstay in my culinary arsenal inspired by a brunch stop at a beatnik bungalow in the middle of nowhere set in the pristine high desert of 29 Palms, California, known as the 29 Palms Oasis Inn. A fan favorite with friends and family over the years and it gives me a good excuse to go trout fishing! The tomato and caper saute provides a palate-pleasing twist on the traditional trout almondine.
Ingredients
- 3 tablespoons sliced almonds
- 4 trout fillets
- ¾ cup all-purpose flour
- ½ cup unsalted butter
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 large tomato, diced
- 1 tablespoon capers
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4