Description
A delicious and quick recipe for pan-seared steelhead trout, seasoned and cooked to perfection.
Ingredients
Scale
- 4 pieces steelhead trout fillets (5–6 ounces each)
- 1 teaspoon minced thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 2 tablespoons capers (rinsed)
- 2 cloves garlic (thinly sliced)
Instructions
- Season the trout fillets with thyme, salt, and pepper.
- In a large skillet or cast iron pan, add olive oil and place over medium-high heat.
- Add the seasoned steelhead trout fillets, skin side up, and cook for two minutes per side.
- Reduce the heat to low, and add the butter, lemon juice, capers, and sliced garlic. Cook for another 5 minutes, or until the fish flakes with a fork. Check the internal temperature using a meat thermometer until it reaches 145°F.
- Carefully remove the fish from the pan (the skin may stick to the pan, which is fine) and drizzle with the pan sauces over the top.
Notes
- For best results, use fresh steelhead trout fillets.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg