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–+ servings
Finished trout almondine recipe with crispy fillets, almond brown butter sauce, and lemon garnish.

Trout Almondine Recipe (on the Blackstone) - Chef Tips with Jason Hill

Course: Main Course
Cuisine: American
Keyword: almonds, Blackstone, butter, fish, lemon, parlsey, trout
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 6
Author: Jason Hill
Cost: $5
There’s nothing quite like catching your own dinner, cooking it outdoors, and sharing it with friends under the stars. On a recent camping trip to Bishop Creek near South Lake in the Eastern Sierras of California, we reeled in more than a dozen rainbow trout.
After we cleaned the fish, I prepared my Blackstone version of classic trout almondine, a buttery, lemony, almond-topped pan-fried trout recipe that’s simple yet tastes like fine dining!
Print Recipe

Equipment

  • 1 Blackstone flat top grill or large cast iron skillet

Ingredients

  • 6 trout fillets skin-on, cleaned and butterflied
  • Salt and pepper to taste
  • 1/2 cup flour
  • 4 tablespoons butter or more as needed

For the sauce:

  • 1/2 cup Kerrygold butter 4 oz.
  • Splash of chardonnay optional
  • 1 cup raw sliced almonds
  • 2 teaspoons grated lemon zest
  • 2 lemons (juice of)
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon salt

Instructions

Prep the Trout

  • Pat fillets dry with paper towels.
  • Season both sides with salt and pepper.
  • Spread flour in a shallow dish and dredge each fillet lightly, shaking off excess.

Pan-Fry the Fillets

  • Melt 4 tablespoons butter on a flat top grill or skillet over medium heat.
  • Place trout skin-side down and cook until golden and crispy.
  • Flip gently and cook just until flesh turns opaque, about 1 minute.
  • Transfer to a serving platter, flesh side up.

Make the Almond Brown Butter Sauce

  • Melt 1/2 cup butter in a small cast iron pan over medium heat.
  • Cook until butter turns golden brown and smells nutty (1–2 minutes).
  • Add a splash of chardonnay (optional).
  • Stir in almonds and cook until deep golden.
  • Remove from heat and stir in lemon zest, juice, parsley, salt, and pepper.

Serve and Enjoy

  • Pour the almond butter sauce generously over trout fillets.
  • Garnish with parsley or lemon wedges.
  • Serve hot and crispy for maximum flavor.

Notes

Tips for Making Trout Almondine Outdoors
  • Use a flat top grill or cast iron skillet over a campfire or camp stove.
  • Keep butter chilled until ready to cook, especially in warm weather.
  • Cook trout in batches to avoid overcrowding and ensure crispy skin.