Pan-Seared Steelhead Trout Amandine with Blood Orange & Marcona Almonds

Instructions

1. 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. 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. 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. 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. 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. 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. 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.