Fish Cooking Recipe

[Lundman]

I know each of your are great chefs in the kitchen but if not here is a Great & easy way to cook those trout. From the food Network -

Prep Time:15 minutes
Cook Time:15 minutes
Yield: 2 servings

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.


Just a note to all the Great Chefs...
The Key to Cooking fish is Canola oil followed immediately by 1 tablespoon butter - the oil cooks the fish and the butter browns the fish

Here is to eating a few of those (fish) that gave all... yum... yum...
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[tubeN2]

Hey Lundman, looks like a good recipie. Feel free to put some on the Recipie board. I am sorting out categories on species so that it makes it easier to file them.
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[wiperhunter2]

Sounds like a great recipe Lundman, I'll have to give it a try. Do you use the same recipe for walleye? WH2
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[DanielJRioux]

It sounds like a good recipe to me, now all I have to do is catch a fish![]
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[FlyFishingMoose]

Yum Yum I want some! Looks like a dandy Craig!
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[chefwhofishes]

Alton Brown, from the show Good Eats, did this recipe. It is basically a picatta recipe.

You can use the same recipe for almost any fish. Just make sure to not put the butter in while you fry the fish, if you must, do it at the very end. The same recipe & technique also works with chicken or veal.

Use a small amount of oil & butter, you don't want to deep- fry the fish. And whatever you do, don't throw away the pan drippings, they are for your sauce. Once the fish has been removed from the pan, add just enough flour to soak up the remaining oil, turn the heat to high, add a dash of white wine, fresh cracked black pepper, capers & the juice of 1 lemon. Cook this combo for 2 minutes, & pour over your filet. It can't be beat!
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[Out4Trout]

Hey chefwhofishes, this might be a dumb question, but what are "capers?" Never heard of that ingredient before. What exactly is it, and where do you buy some?
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[wiperhunter2]

Thanks CWF, I'm getting some good recipes here. I ate some whitefish I caught at Bear lake today and I bet it would have been better with this recipe. WH2
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[chefwhofishes]

Capers are the unopened bud of a plant, mostly grown in the mediterranean. They are 99% of the time pickled & used as a condiment. They are salty & a bit tart. They are my all time favorite ingredient with fish or chicken. At my restaurant/cafeteria up here we do a Parmesan Crusted Sole Filet, served with fresh lemon juice & capers. It is UNBEATABLE!

You can find capers at any grocery store, usually by the pickles or olives.
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