How to Make Perfect Steelhead trout with spicy tomato and caper sauce

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Place the trout in the roasting pan. Warm the spinach in the remaining butter and season with nutmeg, salt and pepper. Remove the trout from the roaster, fillet and keep warm.

You need steelhead trout fillets, deboned and descaled.
Prepare large shallot, chopped.
Provide garlic, chopped.
You need to prepare Cholula hot sauce.
Use whole cherry tomatoes.
Use capers, drained.
Use unsalted butter.

Short Tips:

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Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate..
Add the shallot and garlic to the pan and let sweat for 1 minute..
Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets..

Trout is one of my favorite fishes to cook at home. It cooks quickly, is easy to season, and the fish tastes sweet and is tender. You can buy trout as whole fish that have been gutted and cleaned (like in our photos) or as fillets. For this recipe, we're using whole trout. Add tomatoes and season with salt and pepper.

Now that you have actually read the Steelhead trout with spicy tomato and caper sauce recipe, as well as you have the knowledge that you need to perform in the cooking area. Get that apron out, dust off your blending bowls and roll up your sleeves. You have some cooking to do.

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