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Steelhead trout with spicy tomato and caper sauce
Steelhead trout with spicy tomato and caper sauce

Before you jump to Steelhead trout with spicy tomato and caper sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer wish to eat. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.

Obviously, it’s not difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to steelhead trout with spicy tomato and caper sauce recipe. You can cook steelhead trout with spicy tomato and caper sauce using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Steelhead trout with spicy tomato and caper sauce:
  1. You need 2 steelhead trout fillets, deboned and descaled
  2. You need 1 large shallot, chopped
  3. You need 4 cloves garlic, chopped
  4. You need 1 tbsp Cholula hot sauce
  5. Get 250 g whole cherry tomatoes
  6. Prepare 2 tbsp capers, drained
  7. Use 4 tbsp unsalted butter
Instructions to make Steelhead trout with spicy tomato and caper sauce:
  1. Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate.
  2. Add the shallot and garlic to the pan and let sweat for 1 minute.
  3. Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets.

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