Trout with Brown Butter

Charcoal Seared Trout Fillet with Sundried Tomato 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 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

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Charcoal Seared Trout Fillet with Sundried Tomato 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.
Preparation 15 minutes
Cook 5 minutes
Ready in 20 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodFry

Ingredients

  • 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

Equipment

  • alder or oak, maple, or hickory wood
  • cast iron skillet

Directions

  • 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.

Nutritional Information

Calories: 337kcalCarbohydrates: 6gProtein: 10gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 728mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 1048IUVitamin C: 13mgCalcium: 44mgIron: 2mg

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Chris Lilly

About Chris Lilly

Pitmaster Chris Lilly is no stranger to BBQ competition. His influence can be seen across many facets of the BBQ world, including competitions, restaurants, cookbooks, television, and product spokesman.

Learn more about Chris Lilly
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