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Seared Trout with Parsley and Caper Butter

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Seared Trout with Parsley and Caper Butter

Seared Trout with Parsley and Caper Butter

Jessica Braider
This simple preparation for fish comes together so quickly that you don’t even need to start it until everyone is home.
Cook Time 15 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 2 Tbsp. butter or margarine
  • 1 Tbsp. extra virgin olive oil
  • 1 - 1 1/2 lb. whole trout, cleaned, gutted, heads removed (the fishmonger can do this for you) or use trout, tilapia, or flounder fillets
  • 2 Tbsp. capers with 1 Tbsp. of their liquid
  • 1/2 cup fresh flat leaf parsley finely chopped
  • 1 lemon cut into wedges for serving (optional)

Instructions
 

  • In a large heavy skillet (cast iron works great) or nonstick skillet over medium to medium-high heat, melt 1 Tbsp. butter into the oil.
  • When the butter is bubbling, spread it around the pan and add the fish, flesh side down if you are using whole fish.
  • Cook it for 2 – 3 minutes on the first side until it is golden brown in spots, then flip it, season it with a little bit of salt, and cook it for 2 more minutes until it is cooked through (or 1 – 2 minutes more for thicker fillets).
  • Transfer the fish to a serving plate.
  • To the hot pan, add the remaining butter, the capers and their liquid, and the parsley, and cook, stirring constantly for about 1 minute until it is hot and the flavors are nicely melded.
  • Pour the sauce over the fish and serve it immediately, with lemon wedges, if desired.

Slow Cooker Directions

  • Place each piece of fish on a separate square of aluminum foil large enough to enclose the fish completely. Place a pat of butter on each piece of fish, drizzle with oil, then top with capers and their liquid and parsley. Fold the foil into a packet around each. Place packets in the slow cooker, stacking as necessary, then cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the parsley, cut the lemon if using.
Scramble Flavor Booster: Serve the fish with freshly ground pepper and a little drizzle of balsamic vinegar.
Tip: When purchasing whole fish, look for those with shiny scales, moist skin, and clear eyes. All of these qualities are indicators of the fish’s freshness.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 16g, 23.5%; Saturated Fat: 6g, 29.5%; Cholesterol: 83mg, 27.5%; Sodium: 225mg, 9.5%; Total Carbohydrate: 0g, 0%; Dietary Fiber: 0g, 1%; Sugar: 0g; Protein: 24g
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