Pan-Sauteed Trout with Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cook trout fillets in a skillet and then make a tangy sauce of white wine, lemon juice, butter and capers. Serve the fish over orzo to catch all the sauce. Ingredients:
4 (6-ounce) trout fillets, halved |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/3 cup dry white wine |
2 teaspoons grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon capers |
1/8 teaspoon dried herbes de provence |
1 tablespoon chilled butter, cut into small pieces |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add wine, rind, juice, capers, and herbes de Provence to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth. Serve sauce over fish; sprinkle with parsley.
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