Crispy Trout With Lemon Caper Sauce Recipes

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

Ingredients

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

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

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