Broiled Steelhead Picatta.
Ingredients
1 lb- fresh steelhead trout filets
½ lb- unsalted butter
2 TBS- minced garlic
¼ C- capers (rinsed)
1 C- white wine
2 TBS- chopped parsley
3 TBS – fresh lemon juice
- Tools
Oven with broiler
Large sauté pan
Knife
Cutting board
Measuring utensils
Method
- Season trout filets with salt and pepper and broil on high for about 9 minutes. Remove the fish from the oven and allow to rest. In a large sauté pan, on medium heat, start to sweat the onions and capers.
- When they become fragrant, deglaze with wine and reduce by half of the volume.
- Once reduced begin to whisk in the butter, in small pieces and stirring constantly.
- Add Lemon and keep stirring, once the sauce tightens up its ready. Add fish to the sauce pan and baste up to temperature. Enjoy.