Julia's Trout (or Salmon) with Garlic Butter Lemon Caper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Steelhead Trout Ingredients:1.7 lb (27oz) Kirkland steelhead trout (5 fish fillets) or use salmon1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined)salt to taste1 tablespoon olive oilLemon Caper Sauce Ingredients:2 tablespoons capers , drained4 garlic cloves , diced3 tablespoons lemon juice , freshly squeezed2 tablespoons butter , softened
How to cook trout:
1. Season the tops of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
2. In a large skillet, heat olive oil on medium heat until heated but not smoking. 1 tablespoon of olive oil is enough as fish will release lots of its own oil (steelhead trout is a fatty kind of fish).
3. Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 1.5 minutes on medium heat, making sure the oil does not smoke.
4. Turn the fillets over, skin side down. Cook for another 1.5 minutes on medium-low heat (keeping oil from burning).
5. Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
6. After the fish is cooked through, using 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. (The fish will go back in the pan after sauce is made).
How to make lemon caper sauce:
1. Add capers, diced garlic, and lemon juice to the same pan with oil. Cook 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 caper sauce, stirring, until butter melts and forms a creamy mixture.
2. Add fish back to the pan, spoon sauce over the fish and serve.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANITADITZ.
1. Season the tops of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
2. In a large skillet, heat olive oil on medium heat until heated but not smoking. 1 tablespoon of olive oil is enough as fish will release lots of its own oil (steelhead trout is a fatty kind of fish).
3. Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 1.5 minutes on medium heat, making sure the oil does not smoke.
4. Turn the fillets over, skin side down. Cook for another 1.5 minutes on medium-low heat (keeping oil from burning).
5. Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
6. After the fish is cooked through, using 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. (The fish will go back in the pan after sauce is made).
How to make lemon caper sauce:
1. Add capers, diced garlic, and lemon juice to the same pan with oil. Cook 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 caper sauce, stirring, until butter melts and forms a creamy mixture.
2. Add fish back to the pan, spoon sauce over the fish and serve.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANITADITZ.
Nutritional Info Amount Per Serving
- Calories: 278.1
- Total Fat: 14.9 g
- Cholesterol: 77.6 mg
- Sodium: 461.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 30.2 g