Red Trout with Grapes and Almonds Ronit Penso

Red Trout with Grapes and Almonds

Red Trout with Grapes and Almonds Ronit PensoWhenever I want a quick, healthy and impressive main dish, I usually choose a nice fresh filleted fish. A few minutes of prepping, a few minutes of cooking, and you’re ready to serve.

I found this beautiful red trout at the store and got curios, as most of the trout I know have white flesh. I’ve found out that both types are related to salmon, and that the red trout gets its red flesh (or actually, pinkish-orange, similar to that of salmon) by eating shrimps or crayfish. Yet, unlike the large salmon, the smaller red trout needs a very short cooking time. It also has more subtle flavor and it is less oily, which means it needs bold flavors and butter/oil base sauce, in order to bring out the best flavor and texture.
As I had some nice green grapes, I’ve decided to cook the fish with them. The addition of grapes to fish dishes is a French classic (“Poisson Veronique”), often made with sole fillets. However, the classic recipe uses flour and milk (or cream), and the result is fairly thick and heavy, which I find diminishes the wonderful fresh flavor of the grapes. So I’ve decided to omit both and create the lighter and quicker variation that you can find here.

I was quite happy with the results and I’m sure you will too, once you’ll try it.

Makes: 2
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
1 (about ½ lb, 225 grams) Red Trout
1 Tbs butter
1 Tbs olive oil
1 Tbs small diced shallot
½ tsp salt
1/8 tsp freshly ground black pepper
1 Tbs fresh lime juice
½ tsp finely grated lime zest
1/3 cup sliced seedless green grapes
¼ cup roasted slivered almonds

1. Place the trout on a cutting board and remove the head and fins with a heavy, sharp knife. Cut off the center, so that you’ll have two fillets.
Red Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit Penso
2. In a large frying pan, heat the butter with the olive oil. Add the diced shallot and salt. Mix and fry over medium-high heat for a minute, until the shallot softens. Add the fish fillets, skin side up, and fry for about 3 minutes. Gently turn the fish with a spatula. Add the lime juice, black pepper, half of the lime zest and sliced grapes. Reduce the heat to medium-low and cook for 2-3 minutes longer, until the fish is done and the sauce and grapes heated through. Taste and adjust seasoning if needed.
Red Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit Penso
3. With a spatula, gather the grapes and place over the fish. Transfer to a serving plate, sprinkle the roasted almonds and the additional lime zest on top and serve.
Red Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit PensoRed Trout with Grapes and Almonds Ronit Penso

25 thoughts on “Red Trout with Grapes and Almonds

  1. judilyn says:

    Seafood is banned from our table since Fukushima, but oh, my, that certainly has my mouth watering. The beautiful green grapes in season now seem especially sweet and flavorful, so I am enjoying them on my cooked cereal in the morning.

    Virtual hugs,

    Judie

    Liked by 1 person

  2. judilyn says:

    Farm-raised fish have their own problems with what they are fed, unfortunately. Not a lot of lakes out here in the desert, but that’s a thought. I really, really miss cooking and eating seafood! :-(

    Liked by 1 person

  3. platedujour says:

    It looks and sounds absolutely delicious Ronit. I love trout, it’s one of my favorite types of fish- I really like it smoked but also fresh, like yours here. I’m sure I’ll be trying it once I’m done with my exams! Have a lovely week xx

    Liked by 1 person

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