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 lose a single flavor from the trout.
This is just one recipe Chris shares in his book FIRE & SMOKE: A Pitmaster’s Secrets.
Trout with Brown Butter Recipe
- 9 tablespoons unsalted butter divided
- 6 ounce trout fillets
- salt and pepper to taste
- 1/4 cup sun-dried tomatoes thinly sliced
- 2 tablespoons capers
- 2 tablespoons fresh parsley chopped
- 1/2 cup white wine
- 1/2 lemon juiced
- alder or 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 ½ minutes. Flip the fillets and cook, skin side down, until the fish starts to flake with pressure, 1 ½ 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 of 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, for 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.
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