Recipe provided by the Camo Gourmet
- 4-6 trout filets
- 1 cup seasoned Italian bread crumbs
- ½ cup flavored almonds
- 1 tbsp. parsley
- 2 tbsp. shallots, chopped
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 3 tbsp. Olive oil
- 1 lemon zest and juice
In a food processor, combine the almonds, parsley, shallots, lemon zest, and salt and pepper until finely chopped. Brush the filets with olive oil and coat the flesh side. Place skin side down in a fish basket and barbeque over indirect heat for about 5 minutes.
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