Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, steelhead trout with spicy tomato and caper sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Unlike rainbow trout, steelhead trout looks just like salmon. Today we're cooking these beauties on a skillet to get that addicting crispy skin. Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce.
Steelhead trout with spicy tomato and caper sauce is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Steelhead trout with spicy tomato and caper sauce is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Make ready 2 steelhead trout fillets, deboned and descaled
- Prepare 1 large shallot, chopped
- Prepare 4 cloves garlic, chopped
- Get 1 tbsp Cholula hot sauce
- Make ready 250 g whole cherry tomatoes
- Take 2 tbsp capers, drained
- Get 4 tbsp unsalted butter
Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over Turned out to be quite a pleasant surprise! I normally don't like honey-based sauces, but. Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple elegant spring-inspired dinner! The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with.
Steps to make Steelhead trout with spicy tomato and caper sauce:
- Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate.
- Add the shallot and garlic to the pan and let sweat for 1 minute.
- Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets.
For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Tomatoes add an earthiness to these recipes for prawns and polenta, rainbow trout in tamarind sauce, and fish meatballs with ancho chilli. One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes - Baker by Nature.
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