Trout in Garlic Lemon Butter Sauce


  • 1 1/2 lbs rainbow trout or arctic char – 2 large fish fillets with skin on the bottom

  • 2 tablespoons olive oil more, if needed

  • ½ teaspoon salt to taste

  • ¼ teaspoon ground pepper

  • 4 freshly minced garlic cloves

  • 2 tablespoons capers (optional)

  • 3 tablespoons lemon juice freshly squeezed

  • 2 tablespoons dry white wine

  • 2 tablespoons butter

  • 2 tablespoons fresh parsley chopped


  • Season the top of fish fillets with salt and pepper. Fish fillets will have skins on the bottom – no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat. Add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat.
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin.
  • Add diced garlic, capers, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 2 minutes, until garlic softens a bit. Remove from heat. Add parsley, and butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish. Plate the fish, top with the sauce, and serve.

Baked Halibut and Vegetables


  • For the Sauce:
  • Juice of 2 lemons

  • 1/4 cup extra virgin olive oil

  • 2 cloves freshly minced garlic

  • 2 tsp fresh herb of your choice (dill, oregano, Italian parsley, etc.)

  • 1 tsp salt, more for later

  • ½ tsp ground black pepper

  • For the Fish:
  • 1 ½ lb halibut fillet, sliced into 1 ½-inch pieces

  • 1 lb fresh green beans

  • 1 lb cherry tomatoes

  • 1 yellow onion, thinly sliced into half moons


  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce.
  • With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet lined with parchment paper. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  • Add the halibut pieces to the remaining sauce, toss to coat. Transfer the halibut to the baking sheet next to the vegetables and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
  • Bake for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.Ingredients
  • When ready, remove the baked halibut and vegetables from the oven. Serve with rice or pasta.

Honey Garlic Shrimps


  • 1-2 lb Shrimp

  • 2 tablespoons oil, more if needed

  • 1/4 cup cornstarch

  • 2 teaspoon garlic minced

  • 1/2 teaspoon ginger grated

  • 4 tablespoon honey

  • 2 tablespoon soy sauce

  • 1/4 teaspoon crushed red pepper, more if you like it hot

  • green onion for garnish chopped


  • In a mixing bowl combine garlic, ginger, honey, and soy sauce, mix, and set aside.
  • Coat each shrimp in cornstarch. In a big skillet, heat oil over medium/high heat. 
  • Add shrimps and cook for 1 minute on each side, or until shrimps are cooked through. Remove shrimp from the skillet onto a plate.
  • Add the garlic sauce to the skillet and bring to a boil and lower the heat. Cook for about 2 minutes. Return shrimp back to the skillet, coat with the sauce, remove from the heat. Garnish with crushing pepper flakes and green onion. Enjoy!

Copyright © 2023 Fair Catch, All rights reserved.