Normally you don’t catch me cooking fish… once in a very blue moon usually, but I have been trying to incorporate this into menu planning and our diets!
So thanks to a very talented fisherman, I was offered a fresh caught trout. What better way to try fish, than one that was caught and immediately brought to my house. This task was not for the faint of heart however, cleaning the fish was not the most appealing thing I have ever done in my culinary career… The fish was staring me right in the face the entire time!!
Anyhow, after a thorough cleaning and filleting, the trout was ready to become a sexy dish… I decided to pan fry the trout and do a meunière-style preparation. For the sauce, rather than using lemon, I twisted things up and replaced lemon juice with lime juice, added some capers and white wine! added a bit of cayenne pepper to the flour for a kick of heat!
I dusted my trout filet in flour that I spiced up with some cayenne for a little punch of heat. Before cooking, I spanked off the excess flour and immediately placed it into my screaming hot oiled pan. A few minutes on each side and then it was time to prep the sauce… butter, some briny capers, fresh thyme, the lime juice, a touch of white wine and that was it!
For a touch of freshness and color, a bit of lime zest was gently caressed across the trout, and the lime butter caper sauce draped over…
The flavor… AMAZING! I know we will be having trout again really soon!
at a low simmer…