Butterflied Trout with Currants, Capers, and Pine Nuts in a Lemon Butter Sauce

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On this Meatless Monday here is something for seafood lovers, a very easy recipe with a seductive blend of flavors: Butterflied trout with currants, capers and pine nuts. I LOVE this dish–it is light meal that is sure to please  and a very good choice for a “quickie” — a fast dish that is impressive for a romantic meal for two. 

trout with currants and pine nuts.jpg

But first, a note about capers. Capers taste especially good with fish and other foods that tend to be oily or rich. They come in many different sizes; apparently the smallest ones (nonpareils) are the best. I have always bought vinegar-brined capers that come in a tall skinny jar. On a visit to one of my favorite cheese shops in upstate New York, Cheese Louise, I discovered salt-packed capers. Salted capers have a more “pure” taste and don’t seem as strong as the vinegar packed variety. When using salt-packed capers be sure to look for a clean white salt and rinse well before using to remove the salt. I don’t think I’ll ever use the vinegar-brined capers again if I have the choice, these were definitely better and with a more sublime flavor.  
Butterflied Trout with Currants, Capers, Pine Nuts in a Lemon Butter Sauce
Ingredients
  • 1 tablespoon salted capers
  • 1 butterflied whole trout, per person
  • Salt and freshly ground black pepper
  • Flour, for dredging
  • 3 tablespoons of Olive oil (add enough to cover the skillet bottom)
  • 2 tablespoons butter
  • 1/2 fresh squeezed lemon, set juice aside
  • 1 Tablespoon dried currants
  • 2 Tablespoons pine nuts
  • 1/2 fresh squeezed lemon
Pre-Prep
20 minutes before cooking, soak salted capers in cool water and rinse twice to remove salt
Squeeze the juice of half a lemon (about 2 tablespoons), add to a cup or bowl and add dried currents
Directions
  1. Lay out the trout so the skin side is down and open up like a book. Season the flesh with salt and pepper.
  2. Lightly dredge both sides of the trout with flour, shaking off any excess. 
  3. Heat a large saute pan over medium high heat. 
  4. When the pan is hot, add olive oil and swirl around to coat the bottom of the pan. Heat the oil until hot, lower heat to medium. 
  5. Add the trout, flesh-side down, after a few minutes, swirl pan a bit so fish gets coated (to not stick to pan)
  6. Cook until golden brown on both sides, about 3 minutes per side. 
  7. Remove to a platter, cover with a lid or aluminum foil and keep warm. Cook the next trout
  8. Once all of the trout are cooked. Wipe the skillet with a paper towel and return to medium-high heat 
  9. Add 2 tablespoons of butter, when melted, add the capers, currents and lemon juice and cook, swirling for 2 minutes. 
  10. Add the remaining juice of 1/2 lemon and remove from the heat. 
  11. In a small skillet, dry, heat the pine nuts
Plating the Dish
  1. Place the trout skin side down on a plate and keep open (like a book)
  2. Pour the butter sauce over the fish
  3. and garnish with the pine nuts
  4. Serve with your favorite sides – here we chose steamed string beans with butter and lemon juice and boiled baby yukon potatoes. Enjoy!