Charcoal-Seared Trout Fillets with Sun-Dried Tomato Butter

Food, Recipes
on June 23, 2014
Trout Recipe
Crown Publishing

Have all the ingredients measured and ready for the butter sauce, which comes together quickly in the sear- ing hot skillet.

9 tablespoons unsalted butter, divided
4 (6- to 7-ounce) trout fillets
1/2 teaspoon coarse salt
Freshly ground black pepper
1/4 cup sun-dried tomatoes, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1/2 cup dry white wine
Juice of 1/2 lemon

1. Build a charcoal fire for direct grilling. Place a cast-iron skillet directly in hot coals.

2. Melt 3 tablespoons of butter in a medium saucepan. Dip trout fillets in but- ter, and sprinkle with salt and pepper.

3. Place fillets, flesh side down, in hot skillet and cook 1 1/2 minutes. Flip fil- lets, and cook, skin side down, until fish starts to flake with pressure, about 1 1/2 minutes. Remove pan from coals, and set it on a heatproof surface. Trans- fer trout to a plate.

4. Wait 1 minute for pan to cool slightly. Add remaining 6 tablespoons but- ter. Butter will begin to brown in about 30 seconds. Add sun-dried tomatoes, capers and parsley; cook, stirring, 30 seconds. Pour in white wine and lemon juice; stir 1 minute, scraping up any bits from bottom of pan. Simmer until sauce has reduced by half. Drizzle sauce over fillets and serve.

Serves 4

Nutritional facts per serving: 460 calories, 31g fat, 170mg cholesterol, 36g protein, 3g carbohydrates, 0g fiber, 460mg sodium

—Recipe reprinted with permission from Fire and Smoke (Crown Publishing Group, April 2014).

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