corriesail Posted April 26, 2012 Share Posted April 26, 2012 This is a classic New Orleans recipe. I had been craving it for a while, and then started the whole 30 after we cought a bunch of trout - so I modified it! It is really fattening, but delicious! 4 Small or 2 large trout Filets (skin off) - almost any flaky white fish would do though 1 egg 1-2 cups almond flour cajun seasoning (I use Tony's) - see below 1/2 cup slivered and blanched almonds 8 tbsp Ghee - dived in 2 (if not strictly doing Whole 30, I would sub 2 tbsp of real butter for flavor) Juice of 1 lemon 2 tablespoons fresh parsley - minced How to "bread" the fish filets You need either 2 breading pans or 2 shallow dishes -beat the egg in one dish - mix the cajun seasoning and the almond meal in the other - dip the fish in the egg, then in to the almond meal making sure to coat thoroughly. In a large skillet melt 1/2 of the ghee over med/high heat Add the filets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter. Add the remaining 4 tablespoons ghee to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish - (since we aren't using real butter, it does not get really brown), 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt. Spoon the browned butter and almonds over the fish and serve. If you want to make it really traditional, it is usually served with green beans - I do mine fresh and boil them in chicken stock with bacon added for flavor - Frozen beans work too as well! If you don't live in the southern half of the country, and can't get cajun seasoning at the store, here is a recipe I have borrowed from a John Besh cookbook. Basic Creole Spices Makes 1/2 cup 2 tablespoons celery salt 1 tablespoon sweet paprika 1 tablespoon coarse sea salt 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons cayenne pepper ½ teaspoon ground allspice Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months. Link to comment Share on other sites More sharing options...
Melissa Urban Posted April 27, 2012 Share Posted April 27, 2012 Sounds delish! You could use clarified butter instead of ghee, and then you wouldn't get that nutty flavor imparted into the dish. Link to comment Share on other sites More sharing options...
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