Pan-Seared Steelhead Trout Amandine with Blood Orange & Marcona Almonds
Amandine is a French bistro classic that I absolutely adore, but here in California, we play by our own rules. The inspiration for this dish hit me at the Santa Monica farmers market last Tuesday. I was chatting with Dave, who grows the most intoxicating blood oranges, and I suddenly remembered the sole amandine I used to devour at a tiny brasserie in the 11th arrondissement. It was drenched in butter—delicious, yes, but heavy. I wanted that same nutty comfort, but with sunshine. So, we are swapping delicate white fish for meaty, gorgeous Steelhead trout. Instead of standard slivered almonds, we toss in salty, buttery Marcona almonds. As they toast in the pan, throw in those jewel-like blood orange segments. The citrus cuts right through the rich brown butter, creating a pan sauce that is nutty, bright, and completely irresistible. What makes this special to me is how it bridges my two homes: the soul of Paris and the vibrant, seasonal heart of the West Coast. Make this your own by playing with the citrus—Meyer lemon or Cara Cara oranges work beautifully here. Just do not skimp on the butter, mes amis! Serve it with a chilled glass of natural Chenin Blanc and enjoy.
Featured Recipe
Pan-Seared Steelhead Trout Amandine with Blood Orange & Marcona Almonds
Amandine is a French bistro classic that I absolutely adore, but we're giving it a vibrant West Coast update. We're swapping traditional white fish for meaty, beautiful Steelhead trout, and trading standard slivered almonds for salty, buttery Marcona almonds. Toss in some jewel-like blood orange segments, and you have a pan sauce that's nutty, bright, and completely irresistible.
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Timeline
Ingredients
- 2 fillets Steelhead trout fillets(about 6 oz each, skin-on)
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper(freshly cracked)
- 2 tbsp Wondra flour(or all-purpose flour)
- 2 tbsp Olive oil
- 3 tbsp Cultured unsalted butter
- 1/3 cup Marcona almonds(roughly chopped)
- 1 small Shallot(finely minced)
- 1/4 cup Dry natural white wine(like a Chenin Blanc)
- 1 tbsp Capers(drained)
- 2 sprigs Fresh thyme
- 1 whole Blood orange(segmented, core reserved)
Instructions
- 1
Grab a cutting board and let's get our mise en place ready. Segment 1 whole blood orange over a bowl to catch any juices, and squeeze the leftover core into the bowl. Finely mince 1 small shallot and roughly chop 1/3 cup Marcona almonds.
5 min
Tip: Prepping everything first is crucial because pan-searing moves incredibly fast once the fish hits the heat.
- 2
Pat 2 Steelhead trout fillets exceptionally dry with paper towels—this is the secret to shatteringly crisp skin. Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Lightly dust the flesh side only with 2 tbsp Wondra flour, tapping off any excess.
2 min
Tip: Wondra flour is a classic restaurant trick for a gorgeous, even crust on fish, but all-purpose works just fine in a pinch.
- 3
Heat 2 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Once the oil begins to lightly shimmer and smoke, carefully lay the trout in the pan, skin-side down. Press gently with a fish spatula for the first 10 seconds so the skin doesn't curl. Let it sizzle undisturbed.
5 min
Tip: Don't touch it! The fish will naturally release from the pan when the skin is perfectly seared.
- 4
Once the color of the trout has turned opaque about two-thirds of the way up the side of the fillet, carefully flip the fish. Let it kiss the pan for just 30 to 60 seconds on the flesh side to finish cooking, then transfer to a warm plate and tent loosely with foil.
2 min
Tip: We want the center to remain wonderfully tender and moist.
- 5
Reduce the heat to medium-low. If the pan looks burnt, give it a quick wipe, but keep the golden fond if you can. Toss in 3 tbsp cultured unsalted butter. Once it melts and foams, add the prepared 1/3 cup chopped Marcona almonds and the 1 small minced shallot. Swirl the pan until the butter smells deeply toasted and the shallots soften.
3 min
Tip: Cultured butter adds a slight tang that balances the richness of the almonds beautifully.
- 6
Pour in 1/4 cup dry natural white wine to stop the butter from over-browning, scraping up all those beautiful caramelized bits from the bottom. Stir in 1 tbsp capers, 2 sprigs fresh thyme, and the prepared 1 segmented blood orange and juices. Simmer for just a few seconds until the sauce is warm and cohesive.
2 min
Tip: Stand back slightly when adding the wine—it will sputter and steam beautifully.
- 7
Spoon that glorious, nutty, citrus-studded pan sauce generously over the resting trout. Serve immediately while the skin is still wonderfully crispy.
1 min
Tip: Pour yourself a glass of the remaining Chenin Blanc—you've earned it.
Chef's Notes
If you can't find Marcona almonds, toasted hazelnuts are a spectacular substitution. The key to this dish is confidence at the stove—have all your ingredients prepped before the fish touches the pan, and don't be afraid to let the butter get quite brown (but not black) for maximum nutty flavor.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.