Steelhead Trout with Lemon Butter Sauce with Capers and Garlic

In our effort to get more fish into our diets, we have obviously needed to broaden our horizons as far as types of fish that I cook. We’ll eat anything, but I don’t know how to cook it best… yet. So today when I went to our local fish market – I saw what I thought was salmon and decided to get some.  I was quickly informed that the fish in question was not salmon at all, but steelhead trout, which I had never heard of.

If you have a good fish monger (which I do), they’ll be happy to tell you about the fish, what to expect, how to cook it – and I rely on this information quite a bit now that we’re trying for three fish dinners a week.  She told me that I could cook the fish any way that I would cook salmon, or trout – so I brought it home and this is what I did.

• One large filet of trout (mine was 1.57 lbs.)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1/2 jar of balsamic capers (you could use regular, they would be fine)

Preheat the oven to 400 degrees.

Heat a saute pan on med/high heat.  Add the olive oil and when it shimmers, add the butter.  When the butter is melted, add the garlic and saute and toss until you can smell the garlic – about 2-3 minutes.  Add the capers, toss and take off the heat.  Set aside.

Put your fish on a cutting board, big enough to accomodate it.

Portion into four pieces.

Cut four pieces of aluminum foil, big enough to put the portion into, with room to seal the top.

Lay a portion of the fish onto the foil. Brush with the butter mixture and then spoon some of the garlic and capers on top.

Pull up the sides of the packet and roll the top and sides to seal it so the fish will steam and the sauce doesn’t leak and place on a sheet pan.

Cook for 20 minutes or until fish is flaky.

Carefully remove the fish from the packets – every single one lifted away from the skin, leaving it behind – pour the remaining sauce over the fish.

I served this with a tossed salad dressed with a balsamic vinaigrette to carry the flavors of the capers.

This was so good.  I would have thought it was salmon if I didn’t already know it wasn’t. A little less expensive than salmon and not so overfished, I know that we’ll be having this a lot! I can’t wait to try it with Asian flavors.

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