I just created my new favorite way to prepare and serve trout! My new Trout Walnut-Dine recipe is a riff on the classic Trout Almondine, taken to the next level by using walnuts and sesame seeds. It’s a fantastic recipe for trout, and I have no doubt you’ll love it as much as we do.

Finished dish Trout Walnut-dine

Nourish Your Body and Mind: The Remarkable Health Benefits of Walnuts!

Eating fish is a fantastic way to embrace a lighter way of eating. I love it! As someone living in a health-conscious way, I am all about eating foods that are both nutrient-dense and delicious. So, let me tell you a little bit about why walnuts are a superstar ingredient in my kitchen!

Walnuts are full of heart-healthy fats and very high in antioxidants. Eating them regularly is believed to improve brain health and reduce your risk of heart disease. Incorporating them into my diet is also pretty seamless because they enhance so many wonderful dishes!

Trout Walnut-Dine: A Heart-Healthy Twist on A Classic Trout Recipe

For my new recipe, I wanted to combine a beautiful piece of trout with my love of walnuts, so I created this Trout Walnut-Dine with a nod to the classic Trout Almondine. Frankly, the walnut sesame crumble is amazing.

How Teri Makes This Delicious Trout Recipe:

This recipe is quite simple to make and takes about an hour from start to finish. It is so worth the time investment! First, I sauté the trout in olive oil, then, using that same oil, I make my lovely crumble with walnuts and sesame seeds to sprinkle on top of the trout. That brilliant combination takes this dish from delicious to extraordinary!

“It was freaking delicious! Thank you for the food.”

– Kate, a delighted neighbor

What To Serve With Trout Walnut-Dine:

This trout recipe is absolutely wonderful with rice. I like mixing giardiniera into my rice to make it extra special. For fall, I made a wonderful shaved Brussels sprout and cabbage side dish to serve with the Trout Walnut-Dine.

If you are embracing protein and nutrient-dense eating and you want to prepare a light dish that is a true pleaser, you will absolutely love this dish. A gorgeous piece of fish, a crispy, crunchy, and delicious Magic Elixir…what’s not to love?

After you make this fabulous trout recipe, leave a comment and let me know what you think.  If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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Finished dish Trout Walnut-dine

Trout Walnut-Dine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: American


This recipe is a riff on the classic Trout Almondine elevated with the flavors of walnuts and sesame. 


  •   2 cups rice, uncooked
  •   3 tablespoons unsalted butter, divided
  •   5 tablespoons olive oil, divided
  •   7 cups thinly sliced cabbage
  •   2 cups Brussels sprouts, shredded
  •   2 pounds trout fillets, in 1/2 pound pieces if possible, or salmon
  •   2 to 4 garlic cloves, thinly sliced
  •   3 teaspoons kosher salt, divided
  •   ½ cup walnuts, chopped
  •   2 tablespoons sesame seeds
  •   ½ cup giardiniera
  •   Lemon wedges, for serving


  1.   Rinse rice thoroughly and follow package cooking instructions. When the rice is done, let rest for 10 minutes then add 1 tablespoon of butter and fluff the rice.
  2.   In a skillet over medium heat, heat 1 tablespoon of butter and 2 tablespoons of olive oil. Add the cabbage and 1 teaspoon of salt and cook, stirring frequently, until soft and slightly brown around the edges, about seven minutes. Add the Brussels sprouts and continue cooking until for 4 more minutes, 11 minutes total. Once everything is done, remove from the pan and set aside.
  3.   Add the remaining 1 tablespoon of butter and 3 tablespoons of olive oil to the pan, still over medium heat, and let the butter melt. Add the fish to the pan, skin side down, and salt with a scant teaspoon of salt. Cook until it begins to be golden brown, about 2 minutes, then flip.
  4.   Cook for 4 minutes then flip again, adding the garlic slices to the pan, and cook for 2 more minutes. Make sure the garlic chips don’t burn – if they finish earlier, remove them from the pan first. Otherwise, remove the fish from the pan and set it aside, and continue cooking the garlic chips until they are golden. Once the garlic chips are done, remove them from the pan and set aside.
  5.   In the same pan, with the remaining oil, add the walnuts. Stir constantly, as they can easily burn. Cook until lightly browned and toasted, about 1 ½ minutes. Add the sesame seeds and stir to combine, then quickly turn off the heat, remove the nut clusters, and transfer them to a small bowl. Salt and set aside. Try to avoid eating them because they are delicious.
  6.   In a bowl mix the rice with the giardiniera and salt, if needed.
  7.   Plate the fish with a tablespoon or two of the walnut mixture over the top with a side of the giardiniera rice and the sauteed cabbage and Brussels sprouts. Squeeze a lemon wedge over the top and enjoy!


  • Serving Size:
  • Calories: 810
  • Sugar: 7.3 g
  • Sodium: 1618.5 mg
  • Fat: 44.4 g
  • Carbohydrates: 45.6 g
  • Protein: 60.1 g
  • Cholesterol: 188.4 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!