Trout with Brown Butter-Caper Sauce

Trout with Brown Butter-Caper Sauce

1/4 teaspoon olive oil
2 trout fillets - about 4 oz each
Salt and Pepper
2 tablespoons shallots
1 heaping tablespoon of drained capers
1/2 teaspoon lemon juice
1 tablespoon butter

Heat non-stick skillet over medium heat.  Add oil and let heat for 2 minutes.  Salt and pepper both sides of fillets and add to pan.  When the edges of the fillet start to turn white, flip.  This will take 1 to 1 1/2 minutes.  After flipping, cook for another 1 1/2 minutes or until fish flakes easily with a fork.  Remove fillets from pan, put on a plate and tent with foil to keep warm.  

Add butter to skillet.  Watch carefully because in a non-stick skillet it's hard to see when it begins to brown.  It usually takes about 2 1/2 minutes for us.  When it's beginning to turn brown, add shallots and sautee for two minutes until they begin to soften.  Then add lemon juice and capers, cook for another minute.  Pour sauce over fish and serve.


http://tnlocavore.typepad.com/tennessee_locavore/2009/08/facing-the-cruelty-behind-my-cooking.html