PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
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
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
PANFRIED TROUT WITH ALMONDS AND PARSLEY
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
- Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.
Nutrition Facts : Calories 347 g, Cholesterol 84 g, Fat 20 g, Fiber 4 g, Protein 34 g, Sodium 413 g
PAN-ROASTED FISH WITH FRIED CAPERS
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Provided by Amanda Hesser
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
- Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
- Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 0 grams
More about "pan fried trout with leeks almonds and capers recipes"
PAN FRIED TROUT RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (26)Total Time 18 minsCategory DinnerCalories 644 per serving
- Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking off the excess flour.
- Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque and the fish flakes easily with a fork. Don't overcook the fish!
TROUT ALMONDINE - THE DARING GOURMET
From daringgourmet.com
5/5 (5)Category Entree, Main DishCuisine FrenchTotal Time 25 mins
KURT GUTENBRUNNER’S RECIPE FOR PAN-FRIED TROUT WITH LEEKS, …
From wsj.com
Estimated Reading Time 1 min
PAN-FRIED RAINBOW TROUT - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
PAN-FRIED TROUT RECIPE - LOS ANGELES TIMES
From latimes.com
PAN FRIED RAINBOW TROUT | CHEF DENNIS
From askchefdennis.com
EASY TROUT ALMONDINE (AMANDINE)- PEEL WITH ZEAL
From peelwithzeal.com
PAN FRIED TROUT - SMARTYPANTSKITCHEN
From smartypantskitchen.com
RECIPE: PAN-FRIED TROUT WITH ALMONDS | WHOLE FOODS MARKET
From wholefoodsmarket.com
PAN-FRIED RAINBOW TROUT WITH LEMON & CAPERS - DINNER WITH JULIE
From dinnerwithjulie.com
PAN FRIED TROUT WITH LEMON AND CAPERS | UMAMI
From umami.site
PAN FRIED TROUT WITH LEEKS ALMONDS AND CAPERS FOOD
From cooking-guide.com
TROUT ALMONDINE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
TROUT ALMONDINE (AMANDINE) - A BEAUTIFUL PLATE
From abeautifulplate.com
PAN FRIED TROUT - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
PAN-FRIED RAINBOW TROUT WITH LEMON & CAPERS - DINNER WITH JULIE
From dinnerwithjulie.com
PAN-FRIED TROUT WITH GARLIC, LEMON, & PARSLEY - LOVE …
From loveandoliveoil.com
EASY PAN FRIED TROUT RECIPE - SOUTHERN BYTES
From southern-bytes.com
THE HAIRY BIKERS' TROUT ALMONDINE RECIPE - BBC FOOD
From bbc.co.uk
PAN FRIED TROUT WITH LEEKS ALMONDS AND CAPERS RECIPES
From tfrecipes.com
You'll also love