Trout Amandine, Steamed Asparagus, and New Potatoes

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"Amandine is a culinary term indicating a garnish of almonds. Although a French term, in American cooking, it is correctly called "almondine", referencing the use of almonds."
-Wikipedia

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Like many cooks, I've always been "afraid" of fish; it seemed as if it was so easy to undercook it or overcook it that it was a meal I ordered when we went out to eat, but avoided at home. This trout changed all that!

First of all, it *truly* is a 30-minute meal. If it hadn't taken so long to bring the water for the potatoes to a boil, I would have had it done in less time than 30 minutes. The trout came out moist and flavorful, and my husband has already asked when we're having it again.

One change I did make: I roasted the asparagus, instead of steaming it, with olive oil, salt and plenty of freshly-ground pepper. (400 degree oven for 20 minutes... Absolutely delicious!

To those who deemed this recipe as bland (or *anyone* who calls a recipe bland, for that matter, I have to wonder about your seasoning. Most recipes call for "salt and pepper, to taste". If it tastes bland, then you need more S&P. It's that simple.

This menu has gone into our regular rotation. Thanks, Rachael!

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This was a fast, easy recipe, but not impressive. I think if I were to make this Almondine recipe again (which I probably won't, I'd sliver the almonds-whole almonds are a bit too hard to handle when eating the fish. I could see making this if you're in a hurry. I could also see making this if I were on a camping/canoeing/boat trip, and caught fresh trout. The fact that it requires few ingredients would make it a good "outdoors" recipe, when you can only take a few things along. Otherwise, I'd look for a different almondine recipe. P. S. I believe the word is "almondine", not "amandine".

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This recipe was so easy to make. This was my first attempt at Trout and my husband and I loved it! This is on our favorite list

Antonia Gardner
Plano TX

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This was very easy, and very quick. Love all of Rachael Ray's recipes!

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I was a little nervous about cooking the trout - it looked like there were several steps. But, it was really easy! Tastes great! I skipped the garnishing just to save time.

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This recipe is not one of my favorites. I wouldn't do it again.

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I had 15 minutes to find something for dinner before heading home after work-I clicked on Rachel Ray (she is my favorite cheif and printed out this recipe - had all ingredents but asparagus - but bought it - took no time to make all and what an awesome dinner - i added a spinich salad with cranberries-bacon-mandrine oranges-and red wine dressing - GREAT MEAL