Steelhead Trout & Lemon-Caper Sauce

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Print Recipe  fish_seafood 
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Ingredients

  • 2 Tbsps All-Purpose Flour
  • 1 Tbsp Capers
  • 2 Tbsps Butter
  • 1 bunch Parsley
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 1 Zucchini
  • 1 Lemon
  • 2 cloves Garlic
  • 4 oz Orzo Pasta
  • 2 Skin-On Steelhead Trout Fillets
  • 2 Tbsps Fromage Blanc Or Crème Fraîche
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Step by Step method

    Step 1.

    Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!

    Step 2.

    Wash and dry the fresh produce.

    Step 3.

    Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces.

    Step 4.

    Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

    Step 5.

    Peel and roughly chop 2 cloves of garlic.

    Step 6.

    Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Step 7.

    Roughly chop the parsley leaves and stems.

    Step 8.

    Cook the pasta

    Step 9.

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender.

    Step 10.

    Turn off the heat.

    Step 11.

    Drain thoroughly and return to the pot.

    Step 12.

    Cook the vegetables & finish the pasta

    Step 13.

    Meanwhile, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot.

    Step 14.

    Add the zucchini pieces, sliced pepper, and chopped garlic; season with salt and pepper.

    Step 15.

    *An instant-read thermometer should register 145°F.

    Step 16.

    Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

    Step 17.

    Add the fromage blanc or crème fraîche and a drizzle of olive oil; stir to thoroughly combine.

    Step 18.

    Taste, then season with salt and pepper if desired. Cover to keep warm.

    Step 19.

    Wipe out the pan used to cook the vegetables.

    Step 20.

    Coat the fish

    Step 21.

    Pat the fish dry with paper towels; season with salt and pepper on both sides.

    Step 22.

    On a large plate, combine the flour and spice blend.

    Step 23.

    Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour.

    Step 24.

    Cook the fish & serve your dish

    Step 25.

    In the same pan, heat 2 teaspoons of olive oil on medium until hot.

    Step 26.

    Add the coated fish (tapping off any excess flour before adding), skin side down.

    Step 27.

    Cook 5 to 7 minutes, or until the skin is browned and crispy.

    Step 28.

    Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter).

    Step 29.

    Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.*

    Step 30.

    Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta.

    Step 31.

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Tips & variations