Copyright © 2014 The FOURnet Information Network. All rights reserved.

RAINBOW TROUT PICCATA 
2 tbsp. butter, divided
1 tbsp. olive oil
4 rainbow trout fillets (4 oz. each)
1/2 c. lemon juice
4 tbsp. chopped parsley
2 tbsp. capers
2 tsp. grated lemon peel
Dash of white pepper

Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet; add trout, flesh side down and cook until golden, about 2 minutes. Gently turn with spatula and cook about 2 minutes longer. Return trout to serving platter; cover and keep warm.

Add remaining 1 tablespoon butter to pan. Melt over low heat. Add lemon juice and next 4 ingredients, stirring well to deglaze pan. Pour over hot, cooked trout. Serve immediately. Makes 2-4 services. About 227 calories per 4 ounce serving!!

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood