STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE
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
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
PAN-FRIED TROUT WITH LEMON THYME BUTTER
Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!
Provided by Shinee
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
- In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
- To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
- Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.
Nutrition Facts : Calories 302 kcal, Sugar 1 g, Sodium 206 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE
Topped with silky smooth, tangy lemon thyme butter, these beautiful steelhead trout filets with addicting crisp skin are simply irresistible!
Provided by Shinee D.
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat.
- Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
- Then flip each fillet and continue to cook until cooked through, about 2 minutes.
- Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
- To make the sauce, add lemon juice, thyme and salt in a medium skillet.
- Bring it to a boil over medium heat and cook until it until reduced in half.
- Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
- Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Sugar 1 g, Sodium 351 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
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.
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
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
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
More about "pan seared steelhead trout with lemon thyme butter sauce recipes"
PAN SEARED STEELHEAD TROUT - SIMPLY SUNDAYS
From simplysundaysfoodblog.com
Reviews 2Estimated Reading Time 3 minsServings 4Total Time 11 mins
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - JULIA'S ALBUM
From juliasalbum.com
LEMON GARLIC BUTTER STEELHEAD - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
EASY PAN SEARED TROUT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO PAN-SEAR TROUT: EASY PAN-SEARED TROUT RECIPE
From masterclass.com
TROUT WITH PARSLEY AND LEMON BUTTER - NATASHA'S KITCHEN
From natashaskitchen.com
ULTIMATE STEELHEAD TROUT RECIPE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
7 STEELHEAD TROUT RECIPES TO TRY FOR DINNER
From allrecipes.com
10 BEST STEELHEAD TROUT RECIPES | YUMMLY
From yummly.com
PAN-SEARED STEELHEAD TROUT WITH SPRING PEA SAUCE - FEASTING AT …
From feastingathome.com
STEELHEAD TROUT WITH GARLIC LIME BUTTER SAUCE - THE MATBAKH
From thematbakh.com
ONE-PAN STEELHEAD TROUT WITH LEMON-GARLIC ANGEL HAIR
From thekitchn.com
EASY PAN SEARED STEELHEAD TROUT WITH LEMON BUTTER SAUCE
From mariebostwick.com
PAN SEARED STEELHEAD – HUDSON VALLEY FISHERIES
From hudsonvalleyfisheries.com
PAN FRIED TROUT WITH LEMON BUTTER SAUCE - GAV'S KITCHEN
From recipesformen.com
CRISPY-SKINNED SEARED TROUT FILLETS WITH LEMON RECIPE
From thekitchn.com
PAN SEARED STEELHEAD TROUT | TOSKI SANDS MARKET
From toskisandsmarket.com
BAKED STEELHEAD TROUT (TENDER TROUT IN GARLIC BUTTER SAUCE WITH …
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love