Steelhead trout with spicy tomato and caper sauce
Steelhead trout with spicy tomato and caper sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, steelhead trout with spicy tomato and caper sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Steelhead trout with spicy tomato and caper sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Steelhead trout with spicy tomato and caper sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

In a pan, heat olive oil; cook spice-coated salmon Dice tomatoes, shave shallots and thinly slice jalapeño. In a bowl, combine tomatoes, shallot, ground coriander, jalapeño and sour cream; mix until combined. Unlike rainbow trout, steelhead trout looks just like salmon.

To begin with this particular recipe, we must first prepare a few components. You can have steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
  1. Make ready 2 steelhead trout fillets, deboned and descaled
  2. Take 1 large shallot, chopped
  3. Get 4 cloves garlic, chopped
  4. Take 1 tbsp Cholula hot sauce
  5. Get 250 g whole cherry tomatoes
  6. Prepare 2 tbsp capers, drained
  7. Make ready 4 tbsp unsalted butter

Steelhead trout is flavored with honey, mesquite seasoning, and pepper for a quick and easy meal for weeknights. The honey/spicy thing that happens is a unique and wonderful thing for the trout! Had a package of steelhead trout filets and no idea what to do. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft.

Instructions to make Steelhead trout with spicy tomato and caper sauce:
  1. 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.
  2. Add the shallot and garlic to the pan and let sweat for 1 minute.
  3. 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.

Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Yotam Ottolenghi's rainbow trout in spicy tomato and tamarind rasam sauce. This is why tomato sauces - a whole range of them, varying from each other immensely depending on where in the world they are cooked - work so well with fish. Spicy Mexican chorizo, simmered in a tangy tomato sauce punched up with briny capers and olives.

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