Tuesday, May 19, 2009

Trout with Lemon Butter Caper Sauce and Almond Rice Pilaf

I try to serve some kind of fish once a week, and I am really lucky because Max loves fish. In fact, I have not come across any kind of protein that the kid doesn't like. Maybe tofu, he's never tried that. Anyway, this fish was great because it is quick and super easy. I think that Jeff really liked it because he got a break from grilling. But don't worry Jeff, you will be at the grill again soon enough!

Baked Trout with Lemon Butter Caper Sauce

3 Trout fillets (or tilapia)
salt and freshly ground pepper
extra virgin olive oil
3 T unsalted butter
juice of 1 lemon
lemon zest from 1/2 of lemon
2 garlic cloves, minced or pressed
3 T capers

Preheat oven to 375°. Place trout fillets on a foil-lined baking sheet. Season with salt and pepper and drizzle with olive oil. Bake for about 15 minutes. (If you are using tilapia, the cooking time may be a bit longer.) When the fish is done the flesh will be opaque and will flake easily with a fork. The internal temperature should be 140°. Meanwhile, make the sauce.

For the sauce:
Place the butter, lemon juice, lemon zest, garlic, and capers in a small saucepan. Melt the butter and keep warm until the fish is done.

When the fish is done lift it off of the skin with a spatula to plate it. Drizzle the fish with the butter sauce.

I served the fish sauteed spinach and almond r ice pilaf. The pilaf was so easy and much tastier than white rice. The only change I made to the pilaf was to use olive oil instead of butter and I think it turned out great!

Bon Appetit!

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