I’ve got your next seafood experiment RIGHT HERE. Except it’s not really an experiment on your part because I’m here to assure you it will turn out FANTASTIC.
Prepared in a cast iron skillet, trout with capers, orange, and brown butter is a slight spin-off of the classic chicken piccata dish, however this recipe uses trout in place of chicken and fresh orange juice in place of lemon. Traditional piccata consists of lemon, capers, and butter.
Trout with capers, orange, and brown butter was inspired by a gastropub in South Boston called Local 149—a rustic restaurant with modern American cuisine. Patty ordered a very similar dish and begged me to recreate it as usual. So what do I do in these scenarios? I snap a picture of the menu of said entrée so I can remember how it was created. Seriously, could you guess I’m that guy who takes pictures of his food before devouring it? Who does that?
Wait, have I mentioned capers? If Patty is cooking dinner, nine times out of ten, it’s safe to assume you’ll be eating something with capers, hence Patty’s major obsession with this dish. Patty puts capers on everything. She doubles the capers in every recipe. She is a caper.
I’ll admit capers had to grow on me, as did chicken piccata (what choice did I have?!) Now, I crave it. I love this recipe because it’s buttery, tangy, sweet, and salty all at once. The light flour coating creates a slightly seared crust that absorbs the orange and butter.
A quick note on the fish. Steelhead trout is very similar to salmon, yet more mild in taste. You’ve probably seen it at the fish counter without realizing it. You could also prepare this with salmon if you can’t find steelhead trout.
- 2 steelhead trout filets, skin removed
- ¼ cup flour, for dredging
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 orange, juice squeezed
- 1 tablespoon capers, rinsed
- 1 tablespoon fresh tarragon, chopped
- salt and pepper to taste
- Heat olive oil in a cast iron skillet over medium-high heat.
- Meanwhile, season each filet with salt and pepper and lightly dredge in flour, shaking off any excess. Sear filets two minutes, flip and sear for 2 more minutes.
- Remove trout from the skillet and place on a plate. On the same skillet add the butter and heat until the foam starts to subside and the butter starts to brown, 2-3 minutes.
- Add the juice from the orange, capers, and chopped tarragon. Let simmer for about 2 minutes, mixing by shaking the skillet.
- Return trout filets to the skillet and sear for an additional minute per side. Serve with brown butter sauce drizzled over each filet.