Mimi’s Cafe® Boneless Idaho Trout with Lemon-Butter Caper Sauce
Serves 4 .
4 boneless Idaho trout fillets, skin on (8 ounces each)
1 teaspoon salt, divided
1/8 teaspoon ground white pepper
1 tablespoon vegetable oil
1/2 cup dry white wine
4 tablespoons butter, divided 1-1/2 tablespoons capers, drained
1 tablespoon fresh lemon juice 4 lemon wedges 1/4 cup chopped parsley .
Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of
trout. Heat vegetable oil in a large non-stick skillet over medium-high
heat. Place trout, skin-side up, in pan and cook about 3 minutes or until
lightly browned. Carefully turn trout over and cook second side about 2
minutes or until fish is cooked through. Divide trout among four heated
dinner plates and keep warm. .
In the same skillet over medium heat, add the wine, 3 tablespoons of the
butter, capers, lemon juice and remaining 1/2 teaspoon salt. Heat and stir 3
minutes or until butter is melted and sauce is bubbling. Remove pan from
heat and swirl in remaining tablespoon of butter until melted. Divide sauce
by pouring over trout on warmed plates. Garnish each serving with a lemon
wedge that has been dipped in chopped parsley. Serve with hot mashed
potatoes and steamed vegetables.