Cast Iron Cheesy Shrimp and Grits are the perfect family meal. Creamy and cheesy grits are topped with marinated shrimp and vegetables sautéed in bacon.
Seared Trout Fillet with Brown Butter
When you’re ready to impress your friends at your next cookout, make them Charcoal Seared Trout Fillets with Sun-dried Tomato Brown Butter. The piquant sauce is made with classic ingredients like butter, sun-dried tomatoes, capers, and a splash of white wine.
Trout is seared in a hot cast-iron skillet for the ultimate crisp-skinned texture. The sauce is made in the same pan, so you don’t loose a single flavor from the trout.
This is just one recipe Chris shares in his book FIRE & SMOKE: A Pitmaster’s Secrets.
9 tablespoons unsalted butter, divided
4 (6- to 7-ounce) trout fillets
salt and pepper, to taste
1/4 cup sun-dried tomatoes, thinly sliced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1/2 cup white wine
1/2 a lemon, juiced
alder, oak, maple or hickory wood
cast iron skillet
Set up a charcoal fire for direct grilling. Put a cast iron skillet in the hot coals.
In a small saucepan, melt 3 tablespoons of the butter. Dredge the trout fillets through the melted butter and season each with salt and pepper.
Put the trout fillets, flesh side down, in the hot skillet and cook for 1 1/2 minutes. Flip the fillets and cook, skin side down, until the fish starts to flake with pressure, 1 1/2 minutes. Remove the pan from the coals and set it on a non-flammable surface. Transfer the trout to a plate.
Wait 3 minutes for the pan to cool slightly. Add the remaining 6 tablespoons butter and cook until the butter starts to brown, about 30 seconds.
Add the sun-dried tomatoes, capers, and parsley to the pan and cook, stirring, for 30 seconds.
Pour in the white wine and lemon juice and stir, scraping up any bits from the bottom of the pan, about 1 minute. Simmer until the sauce has reduced by half. Season with salt and pepper, if desired.
Drizzle the sauce over the trout fillets and serve.