Grilled Trout "Amandine" with Oranges topcook.tomathouse.com
Preparation:Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce (170 g) trout fillets with a little olive oil; season with salt and black pepper. Place each fillet, skin side down, on top of the nuts. Top with a few orange slices (peel left), then stack one fillet on top of the other, skin side up, to form a trout sandwich. Sprinkle with additional almonds and coriander. Seal the fish in foil and grill over high heat until the trout is cooked through and the almonds are nicely browned, 8 to 10 minutes. Use a spatula to carefully loosen the bottom almond skin from the foil. Ingredients:
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