Seafood Steward's

Steelhead Piccata (Serves 4)

Steelhead

Four 6-8 ounce Steelhead fillets, bone & skin removed, 1/2 cup all-purpose flour, salt and pepper to taste, 2 Tbsp. olive oil, 1 Tbsp. unsalted butter.

Directions:

Dredge Steelhead fillets in flour and shake off excess.  In large saute' pan, combine butter and olive oil over medium-high heat.  Add fillets.  Saute' for approximately 4 minutes on each side.  Remove fish from pan and keep warm in oven while sauce is being made.

Sauce Piccata Ingredients:

1/4 cup white vermouth (can substitute white wine), 1/4 cup fresh lemon juice, 2 Tbsp. chopped parsley, 2 Tbsp. capers, 4 Tbsp. unsalted butter @ room temperature.   

Directions:     

After fillets have been placed in oven to keep them warm, return saute' pan to burner and increase heat to high.  Add vermouth and lemon juice.  Bring pan to boil and whisk pan thoroughly for 2 minutes.  Remove pan from heat and quickly whisk in butter, capers and parsley.  Pour sauce over fillets and serve immediately.

Other Seafood Alternatives :

If quality Steelhead is not available, try this recipe with salmon, halibut, rock fish, ling cod or petrale sole.

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