Sautéed Trout with Tomato Caper Sauce Recipe
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Tender, flaky trout sautéed to perfection, served on a bed of aromatic rice, and topped with a simple but delicious sauce of tomatoes and capers—what could be better?
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1 1/2 pounds trout
3/4 cup flour
1/2 teaspoon salt and pepper
3/4 cup milk
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tomatoes - roma, sliced thin or diced
6 tablespoons parsley -fresh and chopped
1/2 lemon - juiced
1 1/2 teaspoons capers - drained
1 cup rice
2 tablespoons butter
5 stalks celery - sliced thin
4 green onions - chopped
2 ounces almonds - slivered and toasted
1/2 lemon - juiced and zested
1 lemon - sliced for garnish
extra capers for garnish
:2 shallow dishes, frying pan, medium sauté pan
Combine flour, salt and pepper in a shallow dish.
Pour milk into another shallow dish.
Heat 2 tablespoons of oil in a frying pan.
Dip the fish fillets in the milk and then in the flour mixture. Turn to coat completely.
Place in the frying pan, two at a time and sauté until lightly browned and cooked through, approximatley 2 minutes each side.
Transfer to a platter and keep warm while cooking the rest of the fillets.
For the caper sauce, wipe out the frying pan after cooking all of the trout.
Melt 4 tablespoons of unsalted butter in the pan.
Add the tomatoes and simmer until the tomatoes are soft, approximately 5 minutes.
Stir in the parsley, lemon juice and capers.
Cook and stir until the ingredients are thickened, approximately 5 more minutes.
For the rice, cook the rice according to the package directions.
In a small skillet, sauté the celery, green onion, lemon juice and zest in two tablespoons of butter for 5-7 minutes.
Add this to the cooked rice and stir to combine.
On a serving platter place a mound of cooked rice, top with fillets and then the caper sauce.
Garnish the platter with lemon slices and additional capers.
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