ChezCindy: Pan-seared Utah Red Trout

Every winter my husband and a few of his friends travel to Utah to go skiing at Deer Valley.  This year will mark their 15th year doing so.  Most of the fellas are not too particular when it comes to the dinner options.  So, when they are out dining at a restaurant, he'll call me with his restaurant dinner update.   

A few years back, all of the guys were excited about the Utah Red Trout they had at a restaurant in Park City named Mustang.  Chef/Owner Bill Hufford presents this dish as one of his signature entrees which has received accolades such as "Utah's best fish dish".  Which led me to the challenge of researching the chef's recipe.  Below is my take on his recipe.  

The trout is quick sautéed, served with a lemon butter sauce with capers and diced Roma tomatoes.  If you want a quick dinner that cooks in 10 minutes or less, this is it. This recipe can also be made with tilapia in place of the trout.


Mustang Restaurant's Utah Red Trout
4 6-ounce trout fillets
Olive oil to sauté the trout
salt & pepper

1 stick unsalted butter
1 tablespoon minced shallots
juice of 2 lemons
1 tablespoon capers, rinsed
4 tablespoons diced fresh Roma tomatoes
2 tablespoons fresh chives, chopped

Start by heating a large sauté pan over medium-high heat; add the olive oil to coat the bottom of the pan.  Season the trout with salt and pepper.  When the oil is hot, add the fillets flesh side down and cook for 4 minutes.  Flip the fillets over and cook for another 2-3 minutes.  Remove the fish from the pan; keep warm.
 
Add 2 tablespoons of butter to the pan; add the shallots, sauté for 1-2 minutes.  Add the lemon juice and bring to a boil.  Reduce the heat to low; add the remaining butter a tablespoon at a time, whisking after each addition.  Once all of the butter has been whisked in, add in the capers and the diced tomatoes.  Turn off the heat.  Swirl to combine the capers and tomatoes with the brown butter and shallots.  Adjust the seasoning with salt and pepper as necessary. 

Carefully remove the trout skin (it should remove easily by pinching one end with tongs and gently pulling backward).  Place a trout fillet on each plate, spoon the sauce over the trout.  Garnish with the chopped chives.