RAINBOW TROUT WITH BUTTERY LEMON-CAPER CREAM SAUCE
I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe.
Provided by scorpionc
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
- Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
- Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
- Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
- Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
- Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 7 g, Cholesterol 84.7 mg, Fat 14.6 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 7.3 g, Sodium 469.4 mg, Sugar 0.1 g
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
BUTTERY TROUT WITH CAPERS
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
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
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
SALMON WITH LEMON- BUTTER -CAPER SAUCE
Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.
Provided by Babs in Toyland
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47
TROUT WITH CAPER SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield Serves 6
Number Of Ingredients 20
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.
BUTTERFLIED TROUT IN LEMON CAPER BUTTER
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.
CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE
A whole30 paleo keto dinner recipe of salmon with a delicious zesty caper cream sauce.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
- Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
- Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
Nutrition Facts : Calories 391 calories, Carbohydrate 2 grams carbohydrates, Fat 26 grams fat, Protein 36 grams protein, ServingSize 1 of 4, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
TROUT WITH CAPER SAUCE
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
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.
AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE
The chicken is tender and juicy with a crispy breading with a peppery flavor. The sauce is acidic from the lemon juice and zest, with well-balanced flavors and a little brininess from the capers. The flavor from the garlic is present, but not overwhelming and works well with the lemon, white wine, and butter. Great with pasta, a side salad, or sauteed veggies.
Provided by John Somerall
Categories Chicken Piccata
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
- Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
- Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
- Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
- Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
- Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
- Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
- Drizzle with lemon-caper sauce and serve immediately.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 40.2 g, Cholesterol 147.2 mg, Fat 18.8 g, Fiber 2.6 g, Protein 33.7 g, SaturatedFat 9.8 g, Sodium 1661.4 mg, Sugar 2.9 g
CRISPY TROUT WITH LEMON-CAPER SAUCE
Steps:
- Whisk butter, lemon juice, and capers together in a mixing bowl until smooth. Rinse trout under cold water and pat dry well with paper towels. Brush with oil and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches if necessary), and cook for 3 minutes; turn and cook 1 minute longer. Remove from pan, top with lemon sauce, and serve hot.
LEMON CREAM SAUCE FOR TROUT
Steps:
- Turn on broiler and place rack in top position.
- Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
- Place in oven and cook for about 4 minutes.
- Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
- Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
- Remove from heat and stir in butter, capers, salt, and white pepper. Once trout is plated, pour sauce over fillets.
- Optional Sides: Preheat oven to 200 F. Keep trout covered and warm in the oven. In a small or medium frying pan, add a couple of tablespoons of water. Bring to a boil and toss in the julienned carrots. Boil for about a minute, remove and place covered into the warm oven. Remove excess moisture from pan, set flame to medium-high heat, add 1 tablespoon of butter and 1 teaspoon olive oil. Add potato wedges and fry on both sides until crispy. Season with salt and pepper while cooking, for a bit of heat mix in a dash of smoked paprika. Once cooked remove to a paper towel-lined plate to let the excess oil soak off. Keep in the warmed oven until ready to assemble. Wipe out the pan, place over medium-high heat, add remaining butter. Once melted add the fennel and cook for about a minute. Next, combine the peas and cream with the fennel. Cook till peas are softened but not mushy, about three minutes.
- To Assemble: Place potatoes down first, spooning the peas over potatoes and now gently lay the trout on top of the bed of peas. Stack the julienned carrots on the trout. Pour the lemon cream sauce over the dish and for an extra touch add some toasted almond slices.
Nutrition Facts : Calories 954 kcal, Carbohydrate 90 g, Cholesterol 149 mg, Fiber 12 g, Protein 30 g, SaturatedFat 25 g, Sodium 499 mg, Sugar 15 g, Fat 49 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g
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