Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steelhead trout with spicy tomato and caper sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Steelhead trout with spicy tomato and caper sauce is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Steelhead trout with spicy tomato and caper sauce is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
- Make ready 2 steelhead trout fillets, deboned and descaled
- Take 1 large shallot, chopped
- Get 4 cloves garlic, chopped
- Get 1 tbsp Cholula hot sauce
- Make ready 250 g whole cherry tomatoes
- Get 2 tbsp capers, drained
- Get 4 tbsp unsalted butter
Grilled sea-run Rainbow Trout marinated in soy sauce and maple syrup is not only good eating, but it's real easy to cook on your barbecue grill. Steelhead trout is flavored with honey, mesquite seasoning, and pepper for a quick and easy meal for weeknights. The honey/spicy thing that happens is a unique and wonderful thing for the trout! Had a package of steelhead trout filets and no idea what to do.
Instructions 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.
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. 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.
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