Speckled Trout Fish Piccata Recipe
This Speckled Trout Fish Piccata recipe combines speckled trout fillets with a vibrant, lemony piccata sauce that’s ready in only 15 minutes.
Servings: 4 people
Ingredients
- 4 trout fillets (about 6 ounces each)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ⅓ cup all-purpose flour
- ¼ cup olive oil
- 3 Tablespoons butter
- ½ cup chicken broth
- juice from ½ lemon
- 2 Tablespoons capers
- ¼ cup chopped fresh parsley
Instructions
- Gather your ingredients, pat trout fillets dry with paper towels and sprinkle all over with salt and pepper.
- In a small bowl, combine the paprika, garlic powder, and oregano. Add the flour to a large plate or pie pan. Sprinkle each trout fillet with ¼ teaspoon of the seasoning, coat with flour, then sprinkle another ¼ teaspoon of seasoning on top.
- Heat oil and 1 Tablespoon of butter in large nonstick skillet over medium-high heat. Carefully add trout fillets and cook for about 2 ½ minutes on each side (a total of 5 minutes), or until the fish reaches an internal temperature of 145 degrees F using an instant-read meat thermometer. Remove skillet from heat and transfer trout fillets to a platter or individual dinner plates.
- Return skillet to medium heat and whisk together remaining 2 Tablespoons of butter, chicken broth, lemon juice, and capers. Cook for 1 minute or until butter is melted.
- Spoon sauce over trout fillets. Garnish with chopped parsley and serve immediately.
