TROUT FILLETS WITH LIME AND CAPER SAUCE
This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good
Provided by Sandyg61
Categories Trout
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry the trout fillets and season lightly.
- Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
- Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
- Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
- Add the remaining butter to the pan with the capers and dill and fry until golden brown.
- Add lime juice to taste and a little salt and pepper.
- Spoon over the trout.
Nutrition Facts : Calories 439.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 152.6, Sodium 213, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.2
BUTTERFLIED TROUT IN LEMON CAPER BUTTER
Steps:
- Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
- Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
- Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
- Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.
TROUT WITH CAPER SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield Serves 6
Number Of Ingredients 20
Steps:
- For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
- Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
- For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
- Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
- For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
- Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
- For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
- Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
- Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
- For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
- Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
- Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.
SMOKED TROUT CANAPES WITH CAPER BUTTER
Steps:
- Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
- Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.
- Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.
FILLET OF TROUT WITH TOMATO
Provided by Daniel Young
Categories Olive Onion Tomato Bake Quick & Easy Trout White Wine Fall Capers
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees.
- 2. Place the trout fillets on an oiled baking dish and season with salt.
- 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
- 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.
GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Bean Quick & Easy High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Capers Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
- Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
- Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
TILAPIA W/ LEMON CAPER SAUCE
Mmmm!!! Another recipe from our local grocer. Quick, cheap, and easy! Really good with wild rice and steamed veggies.
Provided by piranhabriana
Categories Tilapia
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat pan sauté fish fillets in butter.
- Remove fish and keep warm.
- In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
- Add lemon juice and wine. Simmer till sauce is slightly thickened.
- Add capers to sauce and spoon sauce over cooked fish.
Nutrition Facts : Calories 230.8, Fat 8.1, SaturatedFat 4.4, Cholesterol 77.8, Sodium 287.3, Carbohydrate 10, Fiber 0.5, Sugar 0.5, Protein 26.5
SPECKLED TROUT IN CAPERS AND WHITE WINE
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g
SAUTEED TILAPIA FILLETS WITH LIME
We have made this with different kinds of fish cod, sole, catfish, orange roughy and flounder. Points...4.
Provided by Dancer
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the fish and pat dry.
- Put the flour on a plate and season it with salt and pepper.
- Dredge the fillets in the flour, patting to remove excess.
- In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
- Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
- Add the fillets without overlapping (you may need to cook in 2 batches).
- Cook until golden on the bottom, about 3 minutes.
- Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
- Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
- Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
- Stir in the onions and heat on low about 30 seconds.
- Pour the sauce over the fish and serve.
Nutrition Facts : Calories 201.8, Fat 6.8, SaturatedFat 2.1, Cholesterol 60.6, Sodium 75.3, Carbohydrate 6.5, Fiber 0.5, Sugar 0.6, Protein 23.7
TROUT WITH CAPER SAUCE
this is a very quick easy meal that even a novice can cook. to make it easier buy your trout at the fishmongers and get them to gut and clean the fish.
Provided by Chef ian b
Categories < 30 Mins
Time 16m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- a few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste.
- then leave to infuse.
- when ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil,.
- then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper.
- then pour over the caper sauce.
- grill under a high heat untill the skins become crispy brown (3-4 mins each side).
- then serve with the pan juices alongside a nice fresh salad or good old fashioned chips.
CAPER AND LIME VINAIGRETTE
It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.
Provided by Tatiana
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 2.2 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 129.3 mg, Sugar 0.4 g
TROUT WITH LIME & THYME
This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Trout
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
- Allow to marinate in the refrigerator at least 2 hours.
- When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).
Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8
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
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