Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, steelhead trout with spicy tomato and caper sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Steelhead trout with spicy tomato and caper sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Steelhead trout with spicy tomato and caper sauce is something which I’ve loved my whole life.
In a pan, heat olive oil; cook spice-coated salmon Dice tomatoes, shave shallots and thinly slice jalapeño. In a bowl, combine tomatoes, shallot, ground coriander, jalapeño and sour cream; mix until combined. Unlike rainbow trout, steelhead trout looks just like salmon.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Prepare 2 steelhead trout fillets, deboned and descaled
- Get 1 large shallot, chopped
- Get 4 cloves garlic, chopped
- Make ready 1 tbsp Cholula hot sauce
- Prepare 250 g whole cherry tomatoes
- Prepare 2 tbsp capers, drained
- Make ready 4 tbsp unsalted butter
The truffled pea sauce is one of my favorites…fresh spring peas, blended with truffle oil, tarragon and lemon into a silky luscious sauce you will want to mop up with. This easy oven baked trout recipe always gets rave reviews. Baking whole trout in foil packets helps cook it perfectly. After sharing this recipe with friends, some were a little overwhelmed with cooking whole trout (with the skin, tail, and sometimes head still.
Steps to make Steelhead trout with spicy tomato and caper sauce:
- Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate.
- Add the shallot and garlic to the pan and let sweat for 1 minute.
- Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets.
For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Yotam Ottolenghi's rainbow trout in spicy tomato and tamarind rasam sauce. This is why tomato sauces - a whole range of them, varying from each other immensely depending on where in the world they are cooked - work so well with fish.
So that’s going to wrap this up with this exceptional food steelhead trout with spicy tomato and caper sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
