Cooking with Heinen’s | Almond Crusted Trout

Home Newsroom Cooking with Heinen’s | Almond Crusted Trout

This week I’m making Fresh Trout crusted with Almonds and Panko crumbs. That’s what I’m Cooking with Heinen’s, but we’d love to know what’s new in YOUR kitchen! Snapping a quick pic of your latest dish could help you win free groceries to keep on cooking! Click here or see details and contest entry form at the bottom of this post.

It’s easy, for me anyway, to get stuck in a rut. Do what works. We love salmon. I like it in any form and I’ve made it many ways but always gravitate back to poached. Today we took a different path at the fish counter. Trout!

I’m told that trout is the fish with the least amount of mercury and the highest in Omega 3’s. That’s good right?! This recipe adds flavor that my family ate up happily but I’m watching my calories so, to be honest, I cooked one piece with just a bit of salt and pepper and lemon juice. The natural flavor of the trout was delicious. (I use that word a lot, delicious, but it’s so true.) It was moist, tender and full of flavor.

I really enjoyed my simple dish but the rest of my gang raved about theirs. The almond flour and panko crumbs add a depth of flavor and a crunchy texture. Just a few ingredients and a few minutes, and you have a dinner everyone will enjoy.

Almond Crusted Trout

Ingredients:

  • 1.5 pounds of fresh trout.

Crust

  • zest and juice of one lime
  • 1 to 2 teaspoons Sriracha sauce to taste
  • 1/4 cup finally chopped fresh cilantro
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup almond flour
  • 1/3 cup mayonnaise
  • salt and freshly ground pepper, to taste

Method:

  • Preheat the oven to 400°F
  • Arrange the trout on a baking sheet, season with salt and pepper and set aside.
  • In a bowl, combine all the crust ingredients.
  • Season with salt and pepper, and then spread the mixture over the trout fillet.
  • Bake in the oven for 5 to 6 minutes then broil until the crust turn slightly golden brown
  • Serve with rice. I also served ours with roasted brussel sprouts.  Yum!

I hope you’ll give this recipe a try then let us know what you think by posting a pic of your steaks with the #CookingWithHeinens hashtag on Instagram or Facebook. Enjoy!

Want to enter our new Cooking with Heinen’s photo contest? Just enter your photo via this form for a chance to win. A winner will be chosen at random. That means the prize will not be given based on photo quality, so don’t be shy. Show us what you’re making! We’ll announce the winner next week and the gift card will arrive by mail. It’s as simple as that. Good luck!


Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

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