Crispy Trout With Lemon Caper Sauce Recipes

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STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE



Steelhead Trout Recipe with Lemon Caper Sauce image

This delicious Steelhead Trout with Lemon Caper Sauce is a healthy and low-carb dinner rich in lean protein and omega-3 fatty acids. Because everything (the fish and the sauce) is cooked on the stove-top in the same skillet, this easy one-pan recipe requires minimal cleanup!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 8

1.5 lb steelhead trout ((3 fish fillets) )
1 tablespoon Italian herb seasoning ((dried thyme, oregano, parsley, combined))
salt (to taste)
1 tablespoon olive oil
2 tablespoons capers ((drained))
4 cloves garlic ((minced))
3 tablespoons lemon juice ((freshly squeezed))
2 tablespoons butter ((softened))

Steps:

  • Season the tops of steelhead trout fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
  • In a large skillet, heat 1 tablespoon of olive oil on medium heat until hot but not smoking. (Note: 1 tablespoon of olive oil is enough as fish will release lots of its own oil - steelhead trout is a fatty kind of fish).
  • Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
  • Turn the fillets over, skin side down. Cook for another 2 minutes on medium-low heat (keeping oil from burning).
  • Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
  • After the fish is cooked through, using a spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
  • Add capers, diced garlic, and lemon juice to the same skillet with oil in which you just cooked the trout.
  • Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat.
  • Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.

Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 47 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 333 mg, ServingSize 1 serving

BUTTERFLIED TROUT IN LEMON CAPER BUTTER



Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

  • Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
  • Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
  • Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
  • Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

CRISPY TROUT WITH LEMON-CAPER SAUCE



CRISPY TROUT WITH LEMON-CAPER SAUCE image

Categories     Fish     Dinner

Yield 4 servings

Number Of Ingredients 6

4 tbsp butter melted
1 tbsp fresh lemon juice
1 tbsp capers, drained and rinsed
4 (5- to 6-oz) trout fillets, skin on
1.5 tsp canola oil, plus extra for brushing fish
Salt and freshly ground black pepper

Steps:

  • Whisk butter, lemon juice, and capers together in a mixing bowl until smooth. Rinse trout under cold water and pat dry well with paper towels. Brush with oil and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches if necessary), and cook for 3 minutes; turn and cook 1 minute longer. Remove from pan, top with lemon sauce, and serve hot.

CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

TROUT WITH CAPER SAUCE



Trout With Caper Sauce image

this is a very quick easy meal that even a novice can cook. to make it easier buy your trout at the fishmongers and get them to gut and clean the fish.

Provided by Chef ian b

Categories     < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

2 whole trout
5 tablespoons olive oil
1 garlic clove (crushed)
1 lemon, juice of
4 ounces capers (crushed)
salt and pepper

Steps:

  • a few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste.
  • then leave to infuse.
  • when ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil,.
  • then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper.
  • then pour over the caper sauce.
  • grill under a high heat untill the skins become crispy brown (3-4 mins each side).
  • then serve with the pan juices alongside a nice fresh salad or good old fashioned chips.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

TROUT FILLETS WITH LIME AND CAPER SAUCE



Trout Fillets With Lime and Caper Sauce image

This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good

Provided by Sandyg61

Categories     Trout

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

8 trout fillets
4 ounces unsalted butter
2 tablespoons capers in brine, drained and washed
2 tablespoons fresh dill, chopped
1 -2 tablespoon lime juice
salt and pepper, to taste

Steps:

  • Wash and dry the trout fillets and season lightly.
  • Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
  • Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
  • Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
  • Add the remaining butter to the pan with the capers and dill and fry until golden brown.
  • Add lime juice to taste and a little salt and pepper.
  • Spoon over the trout.

Nutrition Facts : Calories 439.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 152.6, Sodium 213, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.2

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