Hey everyone, 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. This time, I’m gonna make it a bit tasty. This will be really delicious.
Unlike rainbow trout, steelhead trout looks just like salmon. Today we're cooking these beauties on a skillet to get that addicting crispy skin. Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce.
Steelhead trout with spicy tomato and caper sauce is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Steelhead trout with spicy tomato and caper sauce is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. 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:
- Make ready 2 steelhead trout fillets, deboned and descaled
- Prepare 1 large shallot, chopped
- Take 4 cloves garlic, chopped
- Take 1 tbsp Cholula hot sauce
- Make ready 250 g whole cherry tomatoes
- Make ready 2 tbsp capers, drained
- Make ready 4 tbsp unsalted butter
Had a package of steelhead trout filets and no idea what to do. Yotam Ottolenghi's rainbow trout in spicy tomato and tamarind rasam sauce. This is why tomato sauces - a whole range of them, varying from each other immensely depending on where in the world they are cooked - work so well with fish. Shrimp In A Spicy Tomato Sauce #TastyTuesdays
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.
Shrimp Pasta with Roasted Tomato and Chili sauce. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Tasha's ocean trout gravlax, dill cream cheese, rocket and capers.
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