Pan-seared steelhead trout filets in a lemon, butter, white wine reduction sauce with capers and artichoke hearts. Served over pasta, it’s an incredibly delicious way to serve fish. Enjoy the recipe!
Steelhead Trout Piccata Recipe
Steelhead Trout Piccata
Equipment
- cutting board
- kitchen knife
- wire whisk
- glass bowl – to soak the capers and artichoke hearts
- medium skillet
- large spatula
- baking sheet
- paper towels
Ingredients
- 1 cup artichoke hearts – rinsed
- 2 tbsp capers – rinsed
- 1 lemon
- 2 steelhead trout fillets – fresh, skin on
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp all-purpose flour
- 1 tbsp olive oil – extra virgin
- 1 tbsp butter
- ½ cup dry white wine
- ½ cup chicken stock
- 2 tbsp flat leaf parsley
- ½ pound pasta
Instructions
- Soak the capers and artichoke hearts in cold water for 30 minutes. Rinse a couple of times with cold water to remove the brine and oil.1 cup artichoke hearts, 2 tbsp capers
- Cut a lemon in half, then make a few thin slices. Add the slices and lemon juice to a ramekin and set aside.1 lemon
- Generously salt and pepper the fillets.2 steelhead trout fillets, 1 tsp kosher salt, 1 tsp black pepper
- Score the fish skin with a sharp knife, no more than ½ inch into the flesh.
- Dredge the filet in flour. Make sure both sides are evenly coated.4 tbsp all-purpose flour
- Heat oil and butter in a medium skillet over medium heat. Add the filet, flesh side down to the hot oil and butter. Cook for a few minutes, or until the flesh starts to brown.1 tbsp butter, 1 tbsp olive oil
- Flip the filet over, and fry the other side.
- The skin should be well browned, and somewhat crispy.
- Remove to a baking sheet lined with paper towels to drain.
- Add the white wine, chicken stock, and lemon juice to the hot skillet. Whisk to incorporate the pan drippings into the sauce.1/2 cup dry white wine, 1/2 cup chicken stock
- Reduce heat to medium-low. Whisk until the sauce is smooth.
- Add the rinsed capers and artichoke hearts. Simmer the sauce until reduced by half.
- Add the lemon slices to the sauce, and reduce some more.
- Add chopped parsley to the thickened sauce.2 tbsp flat leaf parsley
- Add a pile of cooked pasta to a plate. Add the filet. Spoon the piccata sauce over both, making sure to include a bunch of capers and artichoke hearts. Enjoy!1/2 pound pasta
PRIVATE NOTES
Nutrition
More Information
What is a Steelhead Trout?
A Steelhead, or Steelhead Trout, is a coastal rainbow trout native to the cold water rivers along the Northern Pacific. Similar to salmon, the steelhead spawns in fresh water, but spends most of its life in the ocean.
What Does Steelhead Trout Taste Like?
Steelhead filets have a light pink flesh, similar to salmon but not as intense in color or flavor. It’s not as fatty as salmon, and it won’t break apart when you cook it. The flavor is somewhere between salmon and freshwater rainbow trout. When properly cooked, the flesh flakes off in nice fork-sized bites. It’s a truly delicious fish, and tastes great in a white-wine, lemon and butter sauce such as piccata.
Other Fish Options
If you can’t find fresh steelhead trout filets in your local market, any fresh trout variety would do nicely. In fact, any mild-flavored white fleshed fish would work well in fish piccata.
Pasta
Any long pasta would work fine for Steelhead Trout Piccata. Fettuccini, Angel Hair, Linguini, Spaghetti are all good pasta options.
Appetizers
You will definitely have people hovering around your kitchen while you cook. It smells so good! Keep those hungry guests at bay by serving some warm, homemade Italian Bread.
Tuscan Spice Blend
Add oil, vinegar, and Tuscan Spice Blend to a shallow dish. Dip the bread into the oil – it makes a terrific appetizer.
Related Recipes
Chicken Piccata
Tuscan Shrimp
Italian Bread
Tuscan Spice Blend
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