Recommended Dosage: 2 tablespoons cannabutter
Prep Time: 15 mins
Cook Time: 20 mins
3/4 cup sliced (flaked) almonds
4 Trout fillets, 5-7 oz? each, with skin intact
1 cup all-purpose plain flour
2 tablespoons sweet paprika
Coarse salt and freshly ground pepper
4 tablespoons butter (2 tbl cannabutter, 2tbl regular)
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
Chopped fresh flat-leaf parsley for garnish
Preheat oven to 400*F. Spread the almonds in a baking pan and toast until they turn light golden, about 5 mins. Remove from the oven and transfer to a plate. Set aside.
To prevent the fillets from curling up while cooking, score the skin side with 2 shallow crisscross cuts.
In a shallow bowl, combine the flour, paprika, 1 tbls salt, and 1 tsp pepper. Stir with a fork to blend well. Dredge the fillets in the seasoned flour.
Heat a large saute pan over medium-high heat, then add 1 tbl of the cannabutter with 1 tbl of the oil. When the butter foam begins to subside, shake the excess flour from 2 of the fillets and put them in the pan, skin side up. Saute until they are golden on the bottom, about 1 minute. Using a wide spatula, carefully turn the fillets and cook until golden on the other side and opaque throughout, about 2 minutes. Place the fish on a warmed platter and cover loosely with foil to keep warm. Wipe the pan clean with paper towels and repeat to cook the remaining fillets.
When all the fillets have been cooked, clean the pan again. Over medium heat, melt the remaining 2tbl butter with the remaining 2tbl oil. When the butter foam subsides, add the almonds and saute for 30 seconds, then add the lemon juice, Worcestershire sauce, and a pinch of salt. Swirl the sauce around in the pan and pour over the trout fillets. Garnish with the parsley and serve immediately!