TROUT WITH FRESH LEMON CAPER SAUCE

Trout with Fresh Lemon Caper Sauce image

Provided by Vickie Parks

Categories Fish

Time 15m

Number Of Ingredients 10

4 trout fillets (about 2 pounds total)
1 tsp white pepper
1/2 tsp salt
2 Tbsp unsalted butter
1 Tbsp cooking oil
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
1/2 tsp whole capers
1 large lemon, peeled and segments separated
1 tsp fresh lemon zest

Steps:

1. Using 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.
2. Heat 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.
3. Stir 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.