RecipesPan Seared Steelhead Trout with Brown Butter Cauliflower Rice
Pan Seared Steelhead Trout with Brown Butter Cauliflower Rice
Servings4
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Skill LevelEasy
1 Steelhead Trout Fillets
2 tbsp flour
3 tbsp Founders & Farmers canola oil
4 tbsp Cal & Gary's butter
3 tbsp sliced almonds
1½ cups Cal & Gary’s Cauliflower Rice
2 tsp lemon juice
3 tbsp parsley, chopped
salt and pepper
How to make it
Pre heat oven to 400 °F.
Heat a large pan that will hold the fish on high heat.
Slice the trout into individual fillet portions if desired.
Dust the trout with flour, salt and pepper.
Add oil to the pan and then add the fish. Sear on both sides until golden brown.
Remove the trout from the pan and place on a wire rack over a sheet pan. Place in oven and bake for approximately 5-7 minutes or until it flakes easily.
In the pan used to sear the fish, add the butter and melt.
When butter is nice and bubbly add the almond and toast until golden brown. Remove the almonds from the pan and brown the butter.
When butter is brown and not burnt add the cauliflower rice.
Sauté the rice until cooked. Now add the almonds, lemon juice, parsley and season with salt and pepper.
Remove the trout from the oven and place on a platter.
