pan seared trout

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes. 

Easy Fish Piccata

trout fillet, (or other thin white fish fillet

Kosher salt and black pepper

oregano

paprika

garlic powder

flour

extra virgin olive oil

unsalted butter

lemons

white wine (or chicken broth)

capers (rinsed

parsley

Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.

To dredge, coat the fish on both sides with the flour. Gently shake excess flour.

In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.

To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.

Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).

Garnish with parsley and red pepper flakes, if using. Serve immediately!

https://content.jwplatform.com/videos/cgpNtZWn.mp4

Lemony and just a bit buttery, this Fish Piccata recipe with pan-seared trout and a lemon piccata sauce comes together in about 20 minutes.

Fish Piccata Recipe

Fresh, Incredibly Easy, And Absolutely Delicious&amp;nbsp;This Honey Mustard Pan Seared Trout recipe is perfect for summer entertaining! Whether you are out on the patio enjoying the sunshine, or gathered around the dinner table keeping out of the summer heat, this meal is a crowd pleaser and is sure to delight no matter the setting.Why We Love ItWe all want things to be easy in the kitchen. Well, there’s a time and place for complicated, but when you are entertaining guests, that’s the last thing you want. This Honey Mustard Pan Seared Trout recipe is exactly what you need for your next get together. The ease of the trout combined with the summer succotash make you look like the super entertainer that you are!Why Rainbow Trout?Rainbow trout is a beautifully, mild delicate fish. Sizzlefish rainbow trout is raised on an old-fashioned family farm, in a pristine setting high in the Colombian Andes. Rainbow Trout is known to be deliciously tender and flakey with a light texture that is perfectly savory.What To Make With ItThe tender flakey fillets pair incredibly well with this vibrant summer succotash. The combination of sweet and savory flavors perfectly compliment the deliciously light texture of the rainbow trout fillets. Add the crisp tender vegetables from the summer succotash in this dish and you are sure to have a pallet pleaser.How Long Will It Take?While the prep time for this recipe is fairly quick at 15 minutes, you will need to set aside a bit more time to cook everything. Though 45 minutes may seem like a long time, we promise that waiting just a little longer to take a bite of this delicious meal will make it all worth while.

Pan Seared Trout &amp; Summer Succotash

Rainbow Trout Fillets

Salt

Pepper

TBSP Olive Oil

TBSP Butter

TBSP Honey

TBSP Course Ground Mustard

Fresh Parsley

1-12 oz Frozen Lima Beans

Shallot, diced

Garlic Cloves, minced

Red Pepper, diced

Cherry Tomatoes, halved

salt

¼ tsp black pepper

Pat the trout fillets dry.

Season the fillets with season salt and pepper.

Heat the oil in a non-stick skillet over medium heat.

Place the seasoned trout filets, skin side down, in the heated oil and cook for 2 minutes.

Gently flip the fillets and cook for an additional 2 minutes or until cooked through.

Remove the fillets from the pan and place on a platter.

Next, put the butter, honey and mustard in the warm pan. Melt and stir to combine.

Serve the trout with the honey mustard sauce, freshly chopped parsley and summer succotash salad.

In a large high sided skillet, place the lima beans and 2 cups of broth. Bring to a boil, lower heat and simmer for 25 minutes or until just tender.

Next add the shallot and garlic to the beans. If needed, add more broth, ¼ cup at a time; just enough to have liquid to cook the vegetable in, not fully covered. Cook for 10 minutes or until the shallots are tender and opaque.

At this point, add the corn and peppers. If you need a little extra broth, add ¼ cup at a time. Cook for about 10 minutes or until the corn is crisp, but cooked.

When the corn is cooked, add 1 cup of sliced tomatoes to the bean and corn mixture. Cook for 5 minutes.

Remove from the pan from the heat. Add the remaining cup of tomatoes. Stir in the tomatoes, salt and pepper.

Serve warm or at room temperature.

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Top 2 pan seared trout recipes from across the web

The most viewed pan seared trout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Fish Piccata

Pan Seared Trout &amp; Summer Succo...

The most viewed pan seared trout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pan Seared Trout & Summer Succo...