Trout Amandine

It is important that the trout in this recipe (and any fish prepared in a fry pan on the stovetop) cook evenly. To ensure even cooking, when you turn the fillets, exchange those in the center, where the heat is most intense, with those near the sides of the pan. This recipe also works well with sole, flounder or tilapia.
Average Customer Rating:
3 out of 5
3
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Trout Amandine
Review 1 for Trout Amandine
3 out of 5
3 out of 5
Consumer2
Monarch Beach, CA
April 22, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Beware---too much lemon
April 22, 2014
I purchased excellent fresh trout from my grocer, spent a fortune, and nearly ruined my meal due to the lemon juice. This recipe calls for juice from one lemon. I picked a fresh lemon from the tree in my backyard. Perhaps the recipe used a store-bought lemon which has lost its taste. I would recommend one-half the lemon juice if using a fresh lemon and be careful when making the sauce.
I will try this recipe again with much less lemon.
Pros: Quick, Easy, Healthy, Appearance, Impressive