I first fell in love with piccata at my parents’ favorite restaurant, a little Italian place called Dinero’s. They used to go there on many Friday nights when they were dating and took me and my four sisters there on special occasions. When I was old enough to order from the regular menu (a big deal for me, I was perpetually offered the kids menu by servers until I was about 17 years old much to my frustration), my mother suggested I try the chicken piccata. That’s the night I fell in love with lemon & capers!
This piccata sauce is so flavorful and tangy, it pairs well with chicken or fish over pasta. I have tried it with various white fish and salmon. My most recent experiment was with steelhead trout and it was delicious. So that’s how this steelhead trout piccata recipe came to be. All of the above also pair well with a nice glass of Sauvignon Blanc, Kim Crawford and Oyster Bay are my personal favorites! 😉
The final served steelhead trout piccata!
- 1 lb of steelhead trout filet (two 6-8oz cuts), skin removed
- Salt and pepper to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth
- Juice from 1 ½ lemons (save other ½ for lemon slice garnish)
- 3 tablespoons of capers
- 1 tablespoon chopped parsley
- Heat the olive oil and 1 tablespoon of butter in a large sauce pan over medium heat.
- Season trout with salt and pepper on both sides to taste.
- Place fish in heated pan, fry on both sides, about 2-3 minutes each, set aside.
- Add minced garlic to the pan, sauté about a minute until fragrant.
- Deglaze with dry white wine.
- Add broth, lemon juice, and capers, simmer until half reduced, about 3 minutes.
- Add in the remaining 2 tablespoons of butter and parsley.
- Return trout to pan, coat with sauce. Serve hot over pasta or with vegetables