Steelhead Trout & Lemon-Caper Sauce
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Pan-seared steelhead trout with a tangy lemon-caper sauce, served over orzo pasta with sautéed zucchini and bell pepper. A quick and flavorful weeknight dinner.
Ingredients
- 2 Skin-On Steelhead Trout Fillets
- 1/4 lbs Orzo Pasta
- 2 clove Garlic
- 1 Lemon
- 1 Zucchini
- 1 Red, Yellow, Or Orange Bell Pepper
- 1 bunch Parsley
- 2 tbsp Butter
- 1 tbsp Capers
- 2 tbsp All-Purpose Flour
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 2 tbsp Fromage Blanc Or Crème Fraîche
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 367 mg
- Iron: 6.71 mg
- Magnesium: 90.5 mg
- Phosphorus: 472 mg
- Potassium: 1320 mg
- Zinc: 2.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Skin-On Steelhead Trout Fillets
- 1/4 lbs Orzo Pasta
- 2 clove Garlic
- 1 Lemon
- 1 Zucchini
- 1 Red, Yellow, Or Orange Bell Pepper
- 1 bunch Parsley
- 2 tbsp Butter
- 1 tbsp Capers
- 2 tbsp All-Purpose Flour
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 2 tbsp Fromage Blanc Or Crème Fraîche
Let's Cook
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Step 1.
Fill a medium pot 3/4 of the way with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the bell pepper; halve lengthwise, remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise and squeeze the juice into a bowl, straining out seeds. Roughly chop the parsley leaves and stems.
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Step 2.
Add the orzo pasta to the boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat, drain thoroughly, and return the pasta to the pot.
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Step 3.
While the pasta cooks, in a large nonstick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced bell pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot with the cooked pasta. Add the fromage blanc or crème fraîche and a drizzle of olive oil; stir to combine. Taste and season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.
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Step 4.
Pat the steelhead trout fillets dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the all-purpose flour and Weeknight Hero Spice Blend. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour, tapping off any excess.
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Step 5.
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley.