Cajun Trout with Spiced Almond Crust

Serves: 2 Time to prepare: 5 mins Time to cook: 10 mins  Preparation: Easy Free From: Gluten, Wheat, Yeast, Dairy and Soya Suitable for Diets: Coeliacs Suitable for Lifestyles: Low-Carb, 5:2, Low-Fat, Paleo Allergens (Contains): - Beneficial Nutrition: Low in fat, Gluten-Free, High in Protein Sukrin Products: Sukrin Almond Flour

Serves: 2 Time to prepare: 5 mins Time to cook: 10 mins  Preparation: Easy
Free From: Gluten, Wheat, Yeast, Dairy and Soya
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Low-Carb, 5:2, Low-Fat, Paleo
Allergens (Contains): -
Beneficial Nutrition: Low in fat, Gluten-Free, High in Protein
Sukrin Products: Sukrin Almond Flour

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Paleo Cajun Trout with Spiced Almond Crust

Sukrin Almond Flour can be used in place of breadcrumbs in many of your favourite recipes. Try adding to meatballs to make them light and fluffy, or use it to coat your fish cakes before frying for a delicious nutty crunch.

 

Instructions

  • Preheat your grill.
     

  • Mix all ingredients except the trout. Place the trout fillets onto a parchment or foil lined baking sheet.
     

  • Divide the seasoning mix between the two trout fillets, pressing on gently.
     

  • Pop under the grill for 7-10 minutes watching carefully. Don´t place too close to the grill or the topping will catch.
     

  • When the fish is cooked through, and you can test by flaking with the tip of a knife, serve. Lovely accompanied with a carrot and spring onion slaw, dressed with the juice from your lime and a little olive oil .

 

Ingredients

2 rainbow trout fillets
1 tblsp Barts Cajun Seasoning
2 tblsp Sukrin Almond Flour
Zest of 1 lime
2 tsp olive oil