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We hope you got insight from reading it, now let’s go back to steelhead trout with spicy tomato and caper sauce recipe. To cook steelhead trout with spicy tomato and caper sauce you only need 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Use 2 steelhead trout fillets, deboned and descaled
- Use 1 large shallot, chopped
- Prepare 4 cloves garlic, chopped
- Use 1 tbsp Cholula hot sauce
- Use 250 g whole cherry tomatoes
- Provide 2 tbsp capers, drained
- Prepare 4 tbsp unsalted butter
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.
Tomatoes add an earthiness to these recipes for prawns and polenta, rainbow trout in tamarind sauce, and fish meatballs with ancho chilli. 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. Steelhead Trout Amandine. with smoked salt carrots and green beans.
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