Tender Trout With White Wine Butter Sauce

by | Jun 15, 2021 | Recipes | 3 comments

This tender trout with white wine butter sauce is a quick, delicious, and splendid dish that you will be sure to enjoy!

For the best results, start with Ocean Wise certified and 100% sustainable rainbow trout from Hamilton’s Fish Farm.

Summary:

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total: 25 minutes

What you will need:

  • 2 trout fillets (1.5lbs each) with the skin left on the bottom
  • 2 tablespoons of extra virgin olive oil
  • tablespoon of Italian herb seasoning
  • 1/2 teaspoon of salt
  • 4 diced or chopped garlic cloves
  • tablespoons of lemon juice
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of your favourite white wine
  • tablespoons of butter

How to make it:

  1. Start by seasoning your trout fillets with salt and Italian herbs.
  2. Turn your stove onto medium heat and warm the olive oil in a large skillet with a lid.
  3. As soon as the pan is hot, place the trout fillets flesh side down and cook for 3 – 5 minutes. Once done, flip fillets skin side down and cook for an additional 2 – 4 minutes.
  4. Remove the skillet from heat. Cover skillet with the lid and allow trout to sit for 5 to 10 minutes until completely cooked and tender.
  5. Next, carefully remove the trout from the pan and separate the skin from the trout.
  6. Place trout on a serving platter, remove trout skin from the pan, and allow the cooking oils to remain in pan.
  7. Add lemon juice, diced garlic, and your chosen wine to the skillet with remaining oil and cook on medium to low heat for about 1 minute.
  8. Once complete, remove from heat and add 1 tablespoon of fresh parsley and butter, stirring gradually until the butter has melted.
  9. Top the trout off with the sauce, sprinkle 1 tablespoon of remaining parsley over trout and enjoy this dish with a glass of your favorite white wine!

Original recipe from St. James Winery

Did you make this recipe? Post a photo of your grilled trout and tag us on Facebook @HamiltonsFishFarm, and Instagram @hamiltonsfishfarm.

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3 Comments

  1. john Prince

    delish!

    Reply
  2. john Prince

    delish, but I used only butter to cook the trout fillets skin side down, after dredging them very lightly in flour! I used Cajun seasoning for salt and pepper instead. once bubbly the butter did its trick, I removed the fillets and deglazed the pan with white wine and added a tab spoon of cream and served it on top of the skinned fillets, SO very good and delish, a slice of bread was needed to mop up the sauce!

    Reply
    • john Prince

      oh yeah, I had hash browns on the side!

      Reply

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