I know by now you have all heard this from basically everyone, but isn’t it freezing outside? Personally, I find it dreadfully depressing, the sky’s dark or gray for most of the day, and it takes me twice as much to get myself mentally ready every time I need to leave the house. By now we all know winter blues to be a real thing, just like menopausal depression, and right now I find myself making an active effort to avoid the ugly combination of both.
Cold weather is also a nice excuse to be a bit indulgent, but I figured that if it’s time to get some extra fat in my plate, it should be the healthy kind. Omega 3 fatty acids, are not only of the unsaturated good kind, but they also improve brain function and therefore lift moods and memory. So for my special Friday Night indulgence, I took a chance with this tasty Trout Amandine.
- 2 tablespoons butter
- 2 tablespoons olive oil2 trout fillets
- 2 tablespoons lemon juice
- ¼ cup slivered almonds
- 1 tablespoon fresh parsley
- Salt and pepper to taste
- Season the fish fillets and pan fry them in the melted butter, just 2 or 3 minutes per side. Set aside.
- Add the olive oil and toast the almonds for 2 more minutes.
- Sprinkle lemon juice and parsley, toss around for a minute.
- Sprinkle salt and pepper, remove from heat, and serve on top of the fish.
This combines the super healthy benefits of rainbow trout with those of almonds. That brings a nice crunch to the dish, as well as some magnesium and Vitamin E. Just like they suggest in Closet Cooking, it works well with steamed asparagus as a side, but since they’re not in season, broccoli florets or roasted bell peppers as well. Feel free to experiment!