Start to Finish 20 minutes
Makes 4 servings
1⁄3 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons water
3⁄4 cup ground almonds,* Planters®
1⁄2 cup panko (Japanese-style) bread crumbs
1 tablespoon shredded orange zest
3 tablespoons olive oil, Bertolli®
1 1⁄2 pounds fresh trout fillets
1⁄4 cup orange-flavored liqueur, Grand Marnier®
1 1⁄4 cups orange juice, Minute Maid®
1 package (1.8-ounce) white sauce mix, Knorr®
Salt and ground black pepper
1. Place flour in a shallow bowl; set aside. In a second shallow bowl, beat together eggs and the water. In a third shallow bowl, combine almonds, panko bread crumbs, and orange zest.
2. In a large skillet, heat olive oil over medium-high heat. Meanwhile, dredge trout in flour; shake off excess. Dip in egg mixture. Coat with almond mixture. Fry trout in hot oil for 2 to 3 minutes per side or until fish flakes easily when tested with a fork. Transfer to plate; keep warm.
3. For orange sauce, reduce heat to medium; add liqueur to skillet, scraping up browned bits from bottom. Add orange juice; whisk in white sauce mix. Simmer for 2 to 3 minutes or until mixture thickens. Season with salt and pepper. Serve trout with orange sauce.
*Note: For uniform pieces, grind the almonds in a blender.