Easiest Way to Cook Perfect Steelhead trout with spicy tomato and caper sauce

Easiest Way to Cook Perfect Steelhead trout with spicy tomato and caper sauce Delicious, fresh and tasty.

Steelhead trout with spicy tomato and caper sauce. In a pan, heat olive oil; cook spice-coated salmon Dice tomatoes, shave shallots and thinly slice jalapeño. In a bowl, combine tomatoes, shallot, ground coriander, jalapeño and sour cream; mix until combined. Unlike rainbow trout, steelhead trout looks just like salmon.

Topped with silky smooth, tangy lemon thyme butter, this dinner in minutes is simply irresistible!

Steelhead is a member of the trout family prized not only for its delicate texture and mild flavor, but also its vibrant We serve it with a creamy butter sauce infused with shallots that complements the trout without overwhelming it.

Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce…a simple elegant spring-inspired dinner!

You can cook Steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steelhead trout with spicy tomato and caper sauce

1. You need 2 of steelhead trout fillets, deboned and descaled.

2. It’s 1 of large shallot, chopped.

3. It’s 4 cloves of garlic, chopped.

4. Prepare 1 tbsp of Cholula hot sauce.

5. Prepare 250 g of whole cherry tomatoes.

6. Prepare 2 tbsp of capers, drained.

7. You need 4 tbsp of unsalted butter.

The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with.

Steelhead trout is flavored with honey, mesquite seasoning, and pepper for a quick and easy meal for weeknights.

The honey/spicy thing that happens is a unique and wonderful thing for the trout!

Had a package of steelhead trout filets and no idea what to do.

Steelhead trout with spicy tomato and caper sauce instructions

1. Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate..

2. Add the shallot and garlic to the pan and let sweat for 1 minute..

3. Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets..

Was a bit skeptical of honey and mesquite.

Yotam Ottolenghi's rainbow trout in spicy tomato and tamarind rasam sauce.

This is why tomato sauces - a whole range of them, varying from each other immensely depending on where in the world they are cooked - work so well with fish.

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