See All Recipes

Pan Seared Steelhead Trout with Brown Butter Cauliflower Rice

Pan Seared Steelhead Trout with Brown Butter Cauliflower Rice

Total Time:

40mins

Prep:

5mins

Cook:

35mins

Skill Level:

Easy

Ingredients

  • 1 Co-op Value Pack Steelhead Trout
  • 2 Tbps. flour
  • 3 Tbsp. oil
  • 4 Tbsp. butter
  • 3 Tbsp. sliced almonds
  • cups Cal & Gary’s Cauliflower Rice
  • 2 tsp. lemon juice
  • 3 Tbsp. parsley, chopped
  • salt and pepper

How to Make It

1.

Pre-heat oven to 400 °F.

2.

Heat a large pan that will hold the fish on high heat.

3.

Slice the trout into individual fillet portions if desired.

4.

Dust the trout with flour, salt and pepper.

5.

Add oil to the pan and then add the fish. Sear on both sides until golden brown.

6.

Remove the trout from the pan and place on a wire rack over a sheet pan. Place in oven and bake for approximately 5-7 minutes or until it flakes easily.

7.

In the pan used to sear the fish, add the butter and melt.

8.

When butter is nice and bubbly add the almond and toast until golden brown. Remove the almonds from the pan and brown the butter.

9.

When butter is brown and not burnt add the cauliflower rice.

10.

Sauté the rice until cooked. Now add the almonds, lemon juice, parsley and season with salt and pepper.

11.

Remove the trout from the oven and place on a platter.

12.

Serve with the Brown Butter Cauliflower Rice.

Similar Recipes

Comments

comments powered by Disqus