2 6 to10 ounce boned trout, head off or 2 6 ounce boneless , skinless chicken
½ cup all purpose flour
1 tablespoon blackening spice
salt and pepper to taste
1 cup buttermilk
2 tablespoons vegetable oil
2 tablespoons red onions, chopped
½ cup raw almonds, sliced
1 tablespoons butter
1 tablespoon honey
½ tablespoon fresh basil, shredded
In a cast iron or non-stick sauté pan, over medium heat, add oil and heat. Dip trout or chicken in buttermilk, dust with flour and blackening spices. Cook for 1 ½ minutes per side for the trout or 3 minutes per side for the chicken. Remove from pan. Wipe pan out with paper towel, leaving a little bit of oil but no food particles. Add red onions and sauté until transparent. Add almonds and cook until golden. Add butter. When butter is melted, add honey and basil and combine. Pour over trout over chicken.
Orange Soy Glazed Trout
Combine all ingredients except trout. Place in zip lock bag, place fish in bag and refrigerate one hour. Remove and char broil for 1 ½ minutes per side and serve.