It’s been 3 weeks since I last shared a recipe. 3 weeks!! This break wasn’t intentional but suddenly one week turned into 2 then into 3 until I realized how fast time had passed. Maybe deep down inside I just needed time to “unplug” for a few days without realizing it. Maybe I wasn’t in the mood to blog about food since what I was eating wasn’t worth sharing. I think it was a little bit of both but I’m so glad I’m over it now! Regarding the latter, I mentioned before that I was dieting since I had gotten too fluffy (for my comfort zone) late last year so for the past few weeks I was working on doing damage control and being on a diet is not a pleasant process. No matter how balanced you make your diet, it still sucks! Some people may like to eat at a deficit but not me… no ma’am.
Having said that, I’m happy to announce that I’m done with that! I reached my goal weight and I’m back to eating at maintenance calories just the way I like itEven though they say it’s healthy not to worry about what the scale says, I also think it’s important to keep yourself within a healthy weight range so those ugly pounds don’t sneak up on you one day.
The recipe for this pan-fried filet, finished with a white-wine butter sauce laced with lemons, capers, and shallots, is adapted from Rick Moonen’s “Fish Without a Doubt”. You can use any flaky white fish like Dover Sole, Tilapia or Trout. For this dish I used Trout (skin on one side) since it’s usually the one available at my Farmer’s Market grocery store.
I try to cook fish at least once a week and honestly this is one of my favorite ways to prepare fish lately. The only thing I can complain about is that the house smells like fish for two days afterwards! I open windows to let the house air out and light candles but sometimes the smell lingers a little longer than I want. Do you have any tricks to make your house not smell like fish after cooking? Other than to grill the fish outside obviously 😉
- 4 – 6 oz skinless fillets Trout (If you can’t find skinless, use with skin on one side)
- Kosher salt & ground pepper to taste
- 1/2 cup flour
- 1/4 cup canola oil
- 4 Tablespoons unsalted butter
- 1 large shallot, minced
- 1/2 lemon, thinly sliced
- 1/4 cup dry white wine
- 2 Tablespoons capers
- Pat fillets dry with paper towels and season with salt & pepper; dredge in flour and set aside.
- Heat 2 tablespoons oil and 1 tablespoon butter in a 12″ skilled over high heat.
- Cook 2 fillets, flipping once, until golden and cooked through. About 2 minutes per side.
- Transfer to a plate.
- Wipe skillet clean and repeat with remaining oil, 1 tablespoon butter and the other two fillets.
- Add 1 tablespoon butter, shallots and lemon to skillet. Cook until shallot is soft – about 1 – 2 minutes.
- Add wine; cook scraping up browned bits from pan.
- Add remaining butter, the capers, salt & pepper.
- Cook until sauce is slightly thick; spoon over fish.
- Serve immediately.