Recipe: Florian’s Almond-Crusted Trout makes fish part of your healthy eating plan

There are few healthier choices you could make for the new year than switching some of your usual proteins for fish. Trout is low in calories and rich in B-complex vitamins, amino acids and potassium to support those workout resolutions.

And the best part: This fish won’t make your apartment smell like a seaside market.

“Trout doesn’t have that heavy, fishy smell because it’s a freshwater fish. Pungent fish filets usually have saltwater origins,” says chef Brando de Oliveira of Florian Cafe in Gramercy.

Plus, the toasted almond crust has its own nutty aroma, and gives your taste buds the same satisfaction as frying, without all the added fat. “Almonds give the same crunch as breadcrumbs, but have heart-healthy nutritional value and flavor,” Oliveira says.

If you want to, bake the trout rather than fry it – the crust will still be crispy, and you can save the butter for your coffee tomorrow morning.

Ingredients for the coating:

½ cup sliced almonds, lightly toasted
¼ cup panko bread crumbs
1 tsp. lemon zest
1 filet (4-5 oz.) trout
kosher salt
freshly ground black pepper, to taste
2 eggs, beaten
2 oz. clarified butter

Ingredients for the sauce:

½ lemon, juiced
Pinch minced parsley, plus more for garnish
Pinch red pepper flakes
¼ cup crab meat (Florian uses peekytoe crab)
¼ cup fried shallots, for garnish
1 tbsp . fried capers, for garnish

Directions for the trout:

Roughly chop half of the almonds and mix together with bread crumbs, lemon zest and almonds; set aside.

Season trout with salt and pepper, then coat in egg wash. Press fish in almond bread crumbs; set aside.

In a nonstick pan, heat butter until very hot; add fish and sear on both sides until golden brown and cooked through, about 1-2 minutes per side. Transfer fish to a plate and reserve.

Directions for the sauce:

In the same pan, add lemon juice, parsley and pepper flakes; season to taste. Toss crab meat in sauce and remove from heat.

To serve, drizzle sauce on a plate and top with trout, crab meat, shallots, fried capers and parsley.