Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, steelhead trout with spicy tomato and caper sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Steelhead trout with spicy tomato and caper sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Steelhead trout with spicy tomato and caper sauce is something which I have loved my whole life. They are fine and they look fantastic.
See recipes for Steelhead trout with spicy tomato and caper sauce too. Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down.
To get started with this particular recipe, we must first 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:
- Make ready steelhead trout fillets, deboned and descaled
- Take large shallot, chopped
- Make ready garlic, chopped
- Get Cholula hot sauce
- Get whole cherry tomatoes
- Take capers, drained
- Make ready unsalted butter
Then pan seared tilapia in olive oil and thyme. And did I say it was gluten free?! In this easy recipe, the steelhead trout is cooked on stove top in a large skillet, and the lemon caper sauce is then made in the same skillet. Great recipe for Ginger and Onions Sauce.
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.
The title of this recipe isn't a typo. There are three types of onion in this dish. The inspiration came from, of all places, a Chinese stall at a food court. They served something similar with their steamed chicken and it blew my mind, so I had to give. Turn the heat down to low.
So that’s going to wrap it up with this special food steelhead trout with spicy tomato and caper sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
