Pan-Sautéed Trout with Capers

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 14g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 35.1g
  • Carbohydrate: 1.5g
  • Fiber: 0.4g
  • Cholesterol: 104mg
  • Iron: 2.8mg
  • Sodium: 465mg
  • Calcium: 83mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Sautéed Trout with Capers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy