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Pan-seared steelhead trout in a sauce of lemon, butter, capers, and artichoke hearts.

Steelhead Trout Piccata

Pan-seared steelhead trout in a sauce of lemon, butter, capers, and artichoke hearts.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 742 kcal

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
    Steelhead Trout Piccata - soaking the capers and artichoke hearts in cold water.
  • 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
    Steelhead Trout Piccata - lemon slices and juice in a ramekin
  • Generously salt and pepper the fillets.
    2 steelhead trout fillets, 1 tsp kosher salt, 1 tsp black pepper
    Steelhead Trout Piccata - salted and peppered filet
  • Score the fish skin with a sharp knife, no more than ½ inch into the flesh.
    Steelhead Trout Piccata - skin on filet is scored.
  • Dredge the filet in flour. Make sure both sides are evenly coated.
    4 tbsp all-purpose flour
    Steelhead Trout Piccata - filet dredged in 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
    Steelhead Trout Piccata - frying the breaded filet flesh side down
  • Flip the filet over, and fry the other side.
    Steelhead Trout Piccata - flip the filet over and fry the other side.
  • The skin should be well browned, and somewhat crispy.
    Steelhead Trout Piccata - cook until skin is well browned
  • Remove to a baking sheet lined with paper towels to drain.
    Steelhead Trout Piccata - cooked filet draining on a paper towel
  • 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
    Steelhead Trout Piccata - add wine, lemon juice and chicken stock to the hot pan. Whisk to release the fond into the sauce.
  • Reduce heat to medium-low. Whisk until the sauce is smooth.
    Steelhead Trout Piccata - whisk until smooth and fond is incorporated
  • Add the rinsed capers and artichoke hearts. Simmer the sauce until reduced by half.
    Steelhead Trout Piccata - add capers and artichoke hearts to the sauce
  • Add the lemon slices to the sauce, and reduce some more.
    Steelhead Trout Piccata - add lemon slices to the thickened sauce
  • Add chopped parsley to the thickened sauce.
    2 tbsp flat leaf parsley
    Steelhead Trout Piccata - add chopped parsley to the sauce.
  • 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
    Pan-seared steelhead trout in a sauce of lemon, butter, capers, and artichoke hearts.

Nutrition

Calories: 742kcal | Carbohydrates: 116g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 2506mg | Potassium: 495mg | Fiber: 10g | Sugar: 8g | Vitamin A: 543IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 3mg
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