Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 5 min 00:05
Ready in 20 min 00:20
Difficulty Experienced
Cooking Method Sauté
Ingredients Fish
Equipment Cast Iron Skillet
Recipe Type Dinner Main Dish
Share:
Charcoal Seared Trout Fillet with Sundried Tomato Brown Butter

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.

Ingredients

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

Equipment

alder, oak, maple or hickory wood

cast iron skillet

Recipe Directions

  1. Set up a charcoal fire for direct grilling. Put a cast iron skillet in the hot coals.

  2. 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.

  3. 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.

  4. 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.

  5. Add the sun-dried tomatoes, capers, and parsley to the pan and cook, stirring, for 30 seconds.

  6. 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.

  7. Drizzle the sauce over the trout fillets and serve.

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Origin America
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 5 min 00:05
Ready in 20 min 00:20
Difficulty Experienced
Cooking Method Sauté
Ingredients Fish
Equipment Cast Iron Skillet
Recipe Type Dinner Main Dish
Share: