Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Lemon Herb with Capers Sauce


  • 2 Lemon Herb Steelhead Trout fillets
  • 1 1/2 Tb Butter
  • 1 Tb olive oil
  • 1 Tb white wine
  • 1 Tb lemon juice
  • 2 tsp chopped parsley
  • 1/2 tsp whole capers
  • 1 small lemon, peeled and segmented


  • Heat olive oil in a large nonstick skillet over medium-high heat. Place fillets skin side down, and cook - about 5 minutes. Gently flip and continue to cook –about 2 more minutes, until cooked through and fork tender, the skin should begin to crisp around the edges.
  • Transfer the fillets to a serving dish and keep warm. Add 1 Tb white wine to pan to deglaze pan drippings.
  • Add 1 1/2 Tb butter to the hot skillet and cook until just brown. Immediately stir in the lemon juice, parsley, capers and lemon segments.
  • Pour sauce over fillets and serve immediately.
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