Mushroom almond crusted trout

4 Fresh trout fillets

One cup fresh almonds ground

1 or 2 tablespoon fresh coffee ground

1/2 cup gluten-free flour mix

Three Crimini mushrooms

Three garlic cloves minced

Tablespoon Cajun spice 

Salt and pepper to taste

Three eggs whipped

Mix dry ingredients together in large flat baking pan. Whip eggs in large flat bowl. 

Dip trout fillets in egg mixture then into dry mixture to coat and bread the fish. Immediately place into hot cast iron pan with canola oil. 

Fry over medium high heat on both sides until golden brown. 

I like to serve this dish with wild rice and yam pilaf and a vegitable side. 

Palisade peach rainbow trout

1 ripe palisade peach

1 large piece rainbow trout

Cajun spice mix 

Salt

Pepper

Butter

In large piece of tinfoil place trout. Salt and pepper lightly, and sprinkle some Cajun seasoning. Place neatly and evenly the peach slices over the top of the trout. Then sprinkle more Cajun, salt and pepper. Then cut small little pieces of butter and place evenly over fish so it will melt over fish. Close up foil around fish allowing extra space over the top for boiling inside foil wrap. BBQ or cook in oven over medium heat until flaky.