This sauce pairs well with pulled pork, chicken, or ribs. Add additional cayenne pepper for a hotter flavor. Add more cornstarch if you want it thicker. Add extra vinegar for a tangier flavor.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup chopped almonds
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons Italian-seasoned bread crumbs
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ pounds trout fillets
- 1 teaspoon chopped fresh dill, or to taste (Optional)
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
- Rub mixture over trout fillets.
- Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
- Garnish fillets with fresh dill before serving.
- Buy fresh trout at the market. Select trout fillets that have a fresh scent and are moist and firm. Store fresh fish in the refrigerator no more than a day or two.