Trout Fillets With Lime And 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

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

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.

TROUT WITH CAPER SAUCE



Trout with Caper Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield Serves 6

Number Of Ingredients 20

2 pounds russet potato, skin left on, cut into 1/4-inch sticks
1 cup heavy cream, plus an additional 1/4 cup for reheating if necessary
4 tablespoons unsalted butter, plus an additional 2 tablespoons for reheating if necessary
Salt and white pepper
1/4 cup salt
2 pounds green beans, ends trimmed
2 pounds carrots, peeled and cut into 1/4-inch sticks
12 trout filets, deboned
1 tablespoon salt
2 teaspoons pepper
2 cups all-purpose flour
1/4 cup grape seed oil
1/4 cup sliced almonds
2 tablespoons grape seed oil
1/4 cup minced shallots
1/2 cup capers
1 cup lemon juice
1/2 pound unsalted butter, cut into cubes
Salt and black pepper
1 tablespoon chopped fresh parsley

Steps:

  • For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
  • Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
  • For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
  • Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
  • For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
  • Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
  • For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
  • Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
  • Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
  • For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
  • Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
  • Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. 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.

SAUTEED TROUT WITH LIME



Sauteed Trout With Lime image

Provided by Pierre Franey

Categories     dinner, weekday, sauces and gravies, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 trout, about 1/2 pound each, cleaned weight
2 tablespoons milk
Salt to taste if desired
Freshly ground pepper to taste
4 large mushrooms, about 1/4 pound
2 fresh limes
1/4 cup flour
1/3 cup corn, peanut or vegetable oil
4 tablespoons butter

Steps:

  • Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
  • Cut the mushrooms into thin slices. There should be about two cups.
  • Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
  • Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
  • Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
  • Transfer the fish to a hot serving platter.
  • Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
  • Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
  • Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram

BUTTERY TROUT WITH CAPERS



Buttery trout with capers image

Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 15m

Number Of Ingredients 5

4 thick trout fillets
100g butter
squeeze lemon juice
handful parsley , leaves chopped
2 tbsp caper , rinsed

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
  • When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

Nutrition Facts : Calories 345 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 28 grams protein, Sodium 1.04 milligram of sodium

SPECKLED TROUT IN CAPERS AND WHITE WINE



Speckled Trout in Capers and White Wine image

Speckled trout baked in a white wine-capers sauce. This recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli.

Provided by Ceil Kohl

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 7

1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  • Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g

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

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #seafood     #fish     #dietary     #low-sodium     #high-protein     #low-carb     #high-in-something     #low-in-something     #freshwater-fish     #trout

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