Trout Piccata Skillet
Pan-seared trout fillets finished in a tangy lemon-caper butter sauce, served with garlic-sautéed green beans in ghee.
Ingredients
For the Trout Piccata:
2 trout fillets (5–6 oz each, skin-on or off)
Salt & black pepper, to taste
2 Tbsp butter or ghee (for searing)
2 Tbsp capers, drained
2 Tbsp fresh lemon juice
1 tsp lemon zest
¼ cup chicken broth (unsweetened)
Optional: chopped fresh parsley for garnish
For the Garlic-Ghee Green Beans:
2 cups green beans, trimmed
1½ Tbsp ghee
2 cloves garlic, minced
Salt, to taste
Macronutrients
(per serving, makes 2)
Protein: 35g
Fat: 33g
Carbs: 5g
Preparation
Pat trout dry and season with salt and pepper. Heat butter or ghee in a skillet over medium-high heat. Sear trout skin-side down (if using skin-on) for 3–4 minutes, flip and cook another 2–3 minutes. Remove and set aside.
In the same skillet, reduce heat to medium. Add capers, lemon juice, zest, and broth. Simmer for 2–3 minutes until slightly reduced. Return trout to the skillet and spoon sauce over to warm through.
In a separate skillet, melt ghee over medium heat. Add green beans and sauté for 4–5 minutes. Add garlic and continue to cook 2–3 more minutes, until beans are tender and fragrant. Season with salt.
Plate trout with green beans and spoon piccata sauce over the fish. Garnish with parsley if desired.
THURSDAY 260604