Uncategorised Archives - Fair Catch Fishmongers

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.

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.

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!

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