Steelhead, also known as ocean trout, is a fine choice for its bright pink color and rich flavor, but any trout can be used. If you don't want to use wine, replace it with the same amount of chicken broth, vegetable broth, or water.
2 tablespoons all-purpose flour
2 (6-ounce) trout fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1 garlic clove, minced
1/4 cup dry white wine
1 teaspoon dried tarragon
How to Make It
Zest and juice lemon, reserving 1/4 teaspoon zest and 1 teaspoon juice.
Place flour in a shallow dish. Sprinkle fish evenly with salt and pepper; dredge fish in flour.
Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add garlic to pan; sauté 1 minute or until browned. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tarragon and reserved lemon zest and juice. Pour garlic sauce over fish.
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Cooking Light Fresh Food Fast
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Loved the recipe, but I accidentally made it as a new creation. First I had no tarragon. So used Rosemary, fennel and basil. Ok, so far so good. Then, after I dredged and cooked the trout, I realized I had dredged it in powdered sugar! Oh no! But guess what! It was delicious, tasting kind of like teriyaki. A few days later, I made some with flour, and guess what? I liked the powdered sugar ones better!!! Lol!
I agree with the previous reviewer; this is delicious, fast, and a perfect complement to steelhead. I even served it with the lemon potatoes from Sunset and a green salad, and everything worked perfectly together. The only change I made was to use fresh tarragon. First-rate.