Recipe of Ultimate Steelhead trout with spicy tomato and caper sauce
Steelhead trout with spicy tomato and caper sauce Recipe
Hello, I am Vennie. Today, we're going to prepare steelhead trout with spicy tomato and caper sauce recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Steelhead trout with spicy tomato and caper sauce Recipe
Steelhead trout with spicy tomato and caper sauce is one of the most popular of current trending foods on earth. It's appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Steelhead trout with spicy tomato and caper sauce is something which I have loved my whole life.
Steelhead trout with spicy tomato and caper sauce is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. They are fine and they look fantastic. Steelhead trout with spicy tomato and caper sauce is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Make ready 2 of steelhead trout fillets, deboned and descaled.
- Take 1 of large shallot, chopped.
- Take 4 cloves of garlic, chopped.
- Take 1 tbsp of Cholula hot sauce.
- Get 250 g of whole cherry tomatoes.
- Make ready 2 tbsp of capers, drained.
- Get 4 tbsp of unsalted butter.
Steps to make Steelhead trout with spicy tomato and caper sauce:
- 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..
- Add the shallot and garlic to the pan and let sweat for 1 minute..
- 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..
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