Panko Trout Almandine
- Yield 8 servings
Italian bread crumbs (panko) give the fish a crunchy coating.
- 1/2 cup buttermilk
- 1/3 cup finely chopped almonds
- 1 cup Italian bread crumbs
- 2 pounds trout filets
- 1/4 cup lemon juice
- Pour the buttermilk into a shallow bowl. Mix together the almonds and bread crumbs on a plate. Dip the trout filets into the buttermilk and then roll in the bread crumb mixture coating evenly, set aside.
- Coat a large nonstick skillet with nonstick cooking spray and heat to a medium heat. Add the filets and cook for about 4 minutes on each side or until lightly browned. Remove fish from skillet and keep warm. After all fish has been sauteed, add the lemon juice scraping the sides of the pan. Drizzle the lemon juice over the fish.