Trout With Caper Sauce Recipes

STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE

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.

SPECKLED TROUT IN CAPERS AND WHITE WINE

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.

TROUT FILLETS WITH LIME AND CAPER SAUCE

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.

TROUT WITH CAPER SAUCE

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.

BUTTERY TROUT WITH CAPERS

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.