Recipe: Eating on a Dime Steelhead trout with spicy tomato and caper sauce

Recipe: Eating on a Dime Steelhead trout with spicy tomato and caper sauce Delicious, fresh and tasty.

Steelhead trout with spicy tomato and caper sauce. Steelhead trout with spicy tomato and caper sauce. Unlike rainbow trout, steelhead trout looks just like salmon. Today we're cooking these beauties on a skillet to get that addicting crispy skin.

Lift corner of trout skin and gently peel, carefully using a knife to loosen skin.

Heat a large nonstick skillet over medium-high heat.

Sprinkle fish evenly with salt and pepper.

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

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. Prepare 4 cloves of garlic, chopped.

4. You need 1 tbsp of Cholula hot sauce.

5. You need 250 g of whole cherry tomatoes.

6. You need 2 tbsp of capers, drained.

7. You need 4 tbsp of unsalted butter.

There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean.

Remove from pan, top with lemon sauce, and serve hot.

And did I say it was gluten free?!

In this easy recipe, the steelhead trout is cooked on stove top in a large skillet, and the lemon caper sauce is then made in the same skillet.

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..

In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking.

Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins.

Magical ingredients like pickled Jalapeños and green olives flavor the fish and combine with tomatoes for a beautiful color pop.

See recipes for Steelhead trout with spicy tomato and caper sauce too.

Rinse the fillets and pat dry.