Mimi's Cafe® Boneless Idaho Trout with Lemon-Butter Caper Sauce

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 .

  1. 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. .

  2. 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.