Jul 14 2026
Restaurants›Flying Fish›Grilled Trout Almondine Recipe

Grilled Trout Almondine Recipe

Inspired by Flying Fish
Time45m
Serves2

Slivered almonds, lemon, and white wine makes a delicious topping for an 8oz Rainbow Trout filet. Served with slices of grilled zucchini and squash, white rice, and house Borracho beans.

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Ingredients

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Trout

Almondine Sauce

Vegetables

Rice and Beans

Method

Prepare the Trout

  1. 1

    Season the Trout

    Preheat your grill to medium-high heat. Rub the trout fillet with olive oil, then season both sides with salt and black pepper.

  2. 2

    Grill the Trout

    Place the seasoned trout fillet on the grill and cook for about 4-6 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill and set aside.

Make the Almondine Sauce

  1. 3

    Toast the Almonds

    In a skillet over medium heat, melt the butter. Add the slivered almonds and sauté for 2-3 minutes, stirring frequently until they are golden brown.

  2. 4

    Add Wine and Lemon

    Pour in the white wine and lemon juice, stirring to combine. Allow the mixture to simmer for an additional 2-3 minutes until slightly reduced.

Grill the Vegetables

  1. 5

    Prepare the Zucchini and Squash

    Slice the zucchini and yellow squash into rounds. Toss them with olive oil, salt, and black pepper.

  2. 6

    Grill the Vegetables

    Place the seasoned zucchini and squash on the grill. Cook for about 4-5 minutes on each side, or until they have nice grill marks and are tender.

Cook the Rice

  1. 7

    Prepare the Rice

    In a pot, bring 2 cups of water to a boil. Add 1 cup of white rice, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and water is absorbed.

Serve the Dish

  1. 8

    Plate the Trout

    Place the grilled trout fillet on a serving plate and drizzle the almondine sauce over the top.

  2. 9

    Add Vegetables and Rice

    Serve the grilled zucchini and squash alongside the trout, and add a scoop of white rice and Borracho beans to the plate.

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