trout with fresh lemon caper sauce
Using fresh lemons for the lemon juice and lemon zest will truly increase the fresh citrusy taste of the lemon-caper sauce.
prep time
5 Min
cook time
10 Min
method
Saute
yield
4 serving(s)
Ingredients
- 4 - trout fillets (about 2 pounds total)
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon cooking oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon whole capers
- 1 large lemon, peeled and segments separated
- 1 teaspoon fresh lemon zest
How To Make trout with fresh lemon caper sauce
-
Step 1Using a sharp knife, score 2 slits crosswise (about 1/4" deep and about 1 inch apart) into each trout fillet. Turn fillets over and season with salt and white pepper.
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Step 2Heat 1/2 Tbsp butter and all the cooking oil in a large skillet over medium-high heat. Place fillets in skillet, skin side up, and sauté about 3 minutes or until browned. Turn the fillets and sauté another 2 minutes and the skin just starts to become crisp at the edges. Transfer cooked fillets to a platter and cover with foil to keep warm.
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Step 3Stir lemon juice into the skillet. Add the parsley, capers, lemon segments and lemon zest, and stir well until lemon chunks are heated through. Spoon the lemon-caper sauce over each fillet, and serve immediately while still hot.
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