Pan Fried Trout With Rosemary Lemon And Capers Recipes

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STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE



Steelhead Trout Recipe with Lemon Caper Sauce image

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

1.5 lb steelhead trout ((3 fish fillets) )
1 tablespoon Italian herb seasoning ((dried thyme, oregano, parsley, combined))
salt (to taste)
1 tablespoon olive oil
2 tablespoons capers ((drained))
4 cloves garlic ((minced))
3 tablespoons lemon juice ((freshly squeezed))
2 tablespoons butter ((softened))

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

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

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

PAN-FRIED TROUT WITH GARLIC AND LEMON



Pan-Fried Trout With Garlic and Lemon image

Trout's subtle flavor speaks for itself. This recipe features garlic, lemon and it is served with mashed potatoes and roasted tomatoes.

Provided by Syrie Wongkaew

Categories     Dinner     Lunch     Entree

Time 45m

Yield 2

Number Of Ingredients 19

For the Tomatoes:
1 cup cherry tomatoes
1 teaspoon olive oil (to drizzle)
Dash sea salt
Dash black pepper (freshly ground)
1/4 teaspoon lemon zest
For the Potatoes:
4 large potatoes (yellow, peeled and quartered)
1/4 cup milk
1 tablespoon butter
1 teaspoon of sea salt
Pepper to taste
For the Trout:
2 (7 oz./200 g) trout fillets (skin-on)
1 tablespoon olive oil
2 cloves garlic (finely chopped)
2 tablespoons lemon juice
2 teaspoons butter
1 tablespoon parsley (finely chopped)

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F / 190 C.
  • Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
  • Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
  • Roast for 25 minutes, remove from the oven and set aside.
  • Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
  • In a large bowl, mash the potatoes well.
  • Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
  • Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
  • Fry the fish, skin-side down, in the skillet for 5 minutes.
  • Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
  • Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
  • Plate the fish with the sides of mashed potatoes and roasted tomatoes.
  • Serve and enjoy.

Nutrition Facts : Calories 1049 kcal, Carbohydrate 133 g, Cholesterol 142 mg, Fiber 14 g, Protein 58 g, SaturatedFat 10 g, Sodium 1322 mg, Sugar 11 g, Fat 33 g, ServingSize 2 servings, UnsaturatedFat 0 g

TROUT WITH FRESH LEMON CAPER SAUCE



Trout with Fresh Lemon Caper Sauce image

Using fresh lemons for the lemon juice and lemon zest will truly increase the fresh citrusy taste of the lemon-caper sauce.

Provided by Vickie Parks

Categories     Fish

Time 15m

Number Of Ingredients 10

4 trout fillets (about 2 pounds total)
1 tsp white pepper
1/2 tsp salt
2 Tbsp unsalted butter
1 Tbsp cooking oil
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
1/2 tsp whole capers
1 large lemon, peeled and segments separated
1 tsp fresh lemon zest

Steps:

  • 1. Using a sharp knife, score 2 slits crosswise (about 1/4" deep and about 1 inch apart) into each trout fillet. Turn fillets over and season with salt and white pepper.
  • 2. Heat 1/2 Tbsp butter and all the cooking oil in a large skillet over medium-high heat. Place fillets in skillet, skin side up, and sauté about 3 minutes or until browned. Turn the fillets and sauté another 2 minutes and the skin just starts to become crisp at the edges. Transfer cooked fillets to a platter and cover with foil to keep warm.
  • 3. Stir lemon juice into the skillet. Add the parsley, capers, lemon segments and lemon zest, and stir well until lemon chunks are heated through. Spoon the lemon-caper sauce over each fillet, and serve immediately while still hot.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout with Rosemary, Lemon and Capers image

Categories     Fish

Number Of Ingredients 9

3 teaspoons fresh rosemary, chopped
4 pieces trout fillets
1/4 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
2 pieces shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon capers, drained

Steps:

  • Press 1/2 tsp rosemary into the flesh of each trout fillet. Combine flour, 1/2 tsp salt and pepper to taste. Coat the fillets with 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 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 rosemary and remove from heat. Season with salt and pepper to taste. Place 1 fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

PAN-FRIED TROUT WITH BACON



Pan-Fried Trout with Bacon image

Categories     Fish     Pork     Quick & Easy     Lemon     Bacon     Spring     Pan-Fry     Tarragon     Capers     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

Steps:

  • Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

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