Steelhead Trout Recipe
This steelhead trout recipe is pan-seared until tender and crisp, then topped with a lemon-butter-caper sauce. It's fast, elegant, and easy.
Servings 4 servings
Calories 296kcal
Ingredients
- 4 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. You can also 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
Leftovers: Keep covered in the fridge for 3 days or the freezer for 2 months.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 1g | Protein: 30g | Fat: 19g | Sodium: 476mg | Potassium: 530mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg | NET CARBS: 1g