Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, steelhead trout with spicy tomato and caper sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Veracruz-style steelhead trout's mild butteriness combines beautifully with this tomato-based, slightly tart, slightly sweet and spicy sauce. 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.
Steelhead trout with spicy tomato and caper sauce is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Steelhead trout with spicy tomato and caper sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Take 2 steelhead trout fillets, deboned and descaled
- Take 1 large shallot, chopped
- Get 4 cloves garlic, chopped
- Get 1 tbsp Cholula hot sauce
- Take 250 g whole cherry tomatoes
- Make ready 2 tbsp capers, drained
- Prepare 4 tbsp unsalted butter
Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Reheat sides over medium heat if necessary. Place a serving of beans and carrots on plate.
Instructions 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.
Lift corner of trout skin and gently peel, carefully using a knife to loosen skin. Remove from pan, top with lemon sauce, and serve hot. Related Video Speckled trout baked in a white wine-capers sauce. This recipe will work with trout, grouper, or any solid white fish. Serve with corn, mixed vegetables, or glazed carrots and broccoli.
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