Trout with Capers and Olives

READY IN: 21mins
Top Review by Aunt Cookie

Very nice! I used tilapia instead of trout, but otherwise followed the recipe closely. I'd never made a sauce with vermouth before, and it turned out really tasty. It seemed like there wasn't enough sauce when I finished cooking it, but it's very potent and a little bit goes a long way. Next time, I don't think I'll add the parsley to the pan until after I'm done reducing the sauce, so that it keeps its bright color. Also, I might try using masa harina instead of cornmeal to coat the fish, because the texture would be a little finer. Thanks for posting such a nice recipe...I'm sure I'll be making it again!

Ingredients Nutrition

Directions

  1. Combine corn meal, paprika and pepper, stir well.
  2. Dredge fish in corn meal mix.
  3. Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
  4. Remove from skillet and place on paper towel.
  5. Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
  6. Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
  7. Spoon over fish fillets.
  8. Serve with white rice.

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