Broiled trout is a great dinner option. Quick and easy, it's perfect for a weeknight meal and because trout is usually farm-raised it doesn't cause harm to declining wild fish stocks. This recipe adds a lemon cream sauce, which fancies the meal up, but in fact you can easily skip the sauce (making it low calorie and low fat) and it's still absolutely delicious. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 2 trout fillets
- 2 tsp. olive oil
- 1 tsp. dried Italian herb mix
- 1/2 tsp. Spanish paprika*
- 1/2 cup white wine or vermouth
- 1 sm. shallot; finely chopped
- 1 Tbsp. lemon juice
- 1/4 cup heavy cream
- 1 Tbsp. usalted butter
- 2 tsp. capers
- Salt and ground white pepper to taste
Preparation:
1. Turn on broiler and place rack in top position.
2. Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
3. Place in oven and cook for about 4 minutes.
4. Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
5. Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
6. Remove from heat and stir in butter, capers, salt, and white pepper. Pour over fillets.
*Note 1: Spanish paprika can be found in some upscale supermarkets and in cooking stores. Learn more about it here...
Note 2: Here's a tutorial on making pan sauces.
