Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, steelhead trout with spicy tomato and caper sauce. It is one of my favorites food recipes. For mine, I will make it a little 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 recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Steelhead trout with spicy tomato and caper sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Get steelhead trout fillets, deboned and descaled
- Make ready large shallot, chopped
- Get garlic, chopped
- Make ready Cholula hot sauce
- Prepare whole cherry tomatoes
- Make ready capers, drained
- Make ready unsalted butter
Had a package of steelhead trout filets and no idea what to do. 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.
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.
Shrimp In A Spicy Tomato Sauce #TastyTuesdays Shrimp Pasta with Roasted Tomato and Chili sauce. 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. Spicy Mexican chorizo, simmered in a tangy tomato sauce punched up with briny capers and olives.
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