crispy steelhead trout with lemon caper sauce

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Crispy Steelhead Trout with Lemon Caper Sauce
2 portions steelhead trout or similar fish – salmon
2 T olive oil
Kosher Salt and black pepper to taste

heat a frying pan over medium high. Add oil and heat until smoking. Gently put the portions of fish into the pan, skin side down. Allow the fish to sit for a couple minutes to create a crust. Gently move around the pan once it is free from the pan. After about 3 - 4 minutes, carefully flip and cook on the other side for an additional 2 – 4 minutes or until your fish is just barely cooked. The thickness and type of fillet will have slightly different cooking times. When you reach the desired doneness, remove from the pan and allow it to rest while you build your sauce

Your choice of fresh veggies
Your choice of cooked rice

Lemon caper sauce
Juice of half lemon – 3 T
2 – 3 cloves garlic – sliced
2 T minced shallot
2 T butter
1 T capers + a little brine
¼ cup fresh dill
3 T butter
Water as needed
Add shallot and garlic to the pan along with a little oil if needed. Sauté briefly before adding capers and a little brine. Continue to cook another 30 seconds before deglazing the pan with lemon juice. Add butter and fresh dill. Turn the heat down and swirl to melt butter and bring the sauce to an emulsion. Add a splash of hot water as needed.

Serve trout over rice and veggies topped with lemon caper sauce.
Enjoy!
Category
Steelheads