Grilled Trout Amandine with Orange-Butter Sauce - Riverence Provisions
With roots in New Orleans, this updated version of Trout Amandine is grilled instead of fried, with a hint of Creole seasoning and a fresh flavor twist using
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riverence.com.
Ingredients
- 4 5-oz. Riverence Rainbow Trout Fillets, thawed
- 2 tablespoons Creole seasoning
- Small oranges, like Clementines, cut in half
- ½ cup sliced almonds
- 1 small shallot, minced
- ¾ cup orange juice
- Zest of one orange, divided
- Salt and pepper
- ½ cup clarified butter
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