Rainbow Trout with White Wine Sauce

Sometimes I don't know why I bother to conjure up (or look up or clip out or down load) new recipes ... theHubby and Sons would be happy with pasta 7 times a week (no, really 14 times a week, with the other 7 meals cold cereal and milk).  Remember The Far Side, that one-panel cartoon?  There was one that sums up how my guys feel about food.  I would link to it, but sadly there is no place on the intertubes that show the particular comic (legally, anyway).  I don't have it in front of me, but here is how I recall it:  two dogs are sitting in the kitchen watching their human prepare their dinner.  One dog says to the other, "Oh, boy!  Dog food again!"

But they are willing to compromise and vary their diet.  And most of the time they do like what I make.  Such as this recipe for rainbow trout.  It's pretty similar to my chilean sea bass recipe, except for the use of capers and the lack of garlic.  Also the lack of tarragon.  And of course rainbow trout instead of sea bass.

Okay, so it's a different recipe.  Sue me.

You can make this dish parve by substituting margarine.  And it will still taste pretty good.  But a wine sauce is really beddah with buddah.

When I purchased the trout, each fillet looked pretty large, so I only bought 3, figuring there would be enough leftover for seconds.  Apparently, fillets are smaller than they appear in the supermarket display.  I should have realized there was a problem when the total weight  was .85 lb.  No matter.  If you need to use more, simply increase the sauce ingredients by about a tablespoon each per fillet.

By the way, youngerSon announced afterwards that he really liked the fish sauce (which from a teenager is a raving review).  So maybe there's hope.

Rainbow Trout with White Wine Sauce
serves 3

1 tsp. olive oil
3 large rainbow trout fillets
3 Tbs. butter
1/2 cup dry white wine
2 Tbl. lemon juice (from about 1/2 of a large lemon)
1 Tbs. capers
1/4 tsp. coarsely ground black pepper

Heat a large frying pan or skillet over medium-high heat.  When the pan is hot, add olive oil, swirl it around, wait 10 seconds or so for it to heat up, then lay fillets skin-side down in a single layer.














Immediately, lower heat to medium and cook the fillets for 3-4 minutes, or until the fillets start to brown around the edges.

Carefully slide a spatula under each fillet and turn it over.  Continue to pan fry for about 2 more minutes, then flip pieces over to check if done.

If they are slightly browned and flake easily, they are done; if not, flip them back to skin-side up and leave for another minute before re-checking.

Move the fillets to a covered dish and keep warm (the fish, not you).  Return skillet to medium heat and add butter.

Let butter melt, bubble and brown.

Add wine and bring to boil, which will happen in just a few seconds so don't wander off.  Let sauce reduce by about half, scraping with the spatula to deglaze (loosens browned tasty bits).   Stir in lemon juice, capers and pepper.  Immediately remove skillet from heat.

Plate fish.  Pour sauce over fish.

YoungerSon doesn't like capers, so his serving had one lonely caper as decoration.

 












I like capers, so I added his portion to mine.

Sorry, dog.  For you, dog food ... again.