Pan-Sautéed Trout with Capers

Pan-Sautéed Trout with Capers Recipe
Photo: Photo: Randy Mayor; Styling: Rose Nguyen
Cook trout fillets in a skillet and then make a tangy sauce of white wine, lemon juice, butter and capers. Serve the fish over orzo to catch all the sauce.

Yield:

4 servings (serving size: 2 fillet halves and about 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 280
Fat 14 g
Satfat 3.8 g
Monofat 6.2 g
Polyfat 2.6 g
Protein 35.1 g
Carbohydrate 1.5 g
Fiber 0.4 g
Cholesterol 104 mg
Iron 2.8 mg
Sodium 465 mg
Calcium 83 mg

Ingredients

4 (6-ounce) trout fillets, halved
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/3 cup dry white wine
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/8 teaspoon dried herbes de Provence
1 tablespoon chilled butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add wine, rind, juice, capers, and herbes de Provence to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth. Serve sauce over fish; sprinkle with parsley.

Note:

September 2009
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