Seared Trout with White Wine, Lemon, Caper Sauce

At the beginning of February, Locals Seafood kicked-off with their 1st annual Winter Seafood Jubilee, a series of North Carolina winter seafood-centric events and promotions taking place in NC’s Triangle region throughout February.

The Winter Seafood Jubilee kicked off with the “3 on 3 at the Winter Seafood Jubilee,” taking place during the first three weeks of February. Locals Seafood recruited three “social media foodie gurus” to participate, a challenge where each guru is responsible for one week in February and given three different species of winter seafood to cook and showcase to you. Kristen Baughman (@knbaughman) showcased her creations the first week, Kim Alexander (@trianglelocalista) the second week and now the torch has passed on to me (@durhamfoodie). It will be my job to highlight another three ways to incorporated local seasonal NC fish/seafood into your everyday cooking routine. Let the fun begin!!

I started my “3 on 3” week with a New England Clam Chowder Pizza which with the help of my stepson, turned out fabulous. For my next choice I decided to go with the trout fillets and do a high heat sear and top it with a white wine, garlic, lemon, caper sauce and serve it with a side of mixed greens tossed in lemon juice and olive oil.

I love fish but must admit I usually don’t go for skin on filets. I actually prefer whole fish that I can stuff with an array of herbs and citrus and bake it. Thanks to Locals Seafood my eyes are wide open to the possibilities of various varieties of fish and cuts. Wait until you see what I plan for the swordfish =)

This was a fairly easy dish to prepare, though the prep took more time than expected. I used a recipe from the Martha Stewart for a Cod with Herbed White Wine Lemon Sauce as my base and built on it from there. I made notes under each portion of the recipe with my changes. The recipe called for four fillets and I had only two so I ended up with extra sauce. Not a bad problem to have as you can freeze the extra sauce in ice cube trays to use at a later date. To do this, fill your ice cube tray with remaining sauce and let freeze. Once frozen place cubes in a freezer bag and store to use in future recipes.



  • shallot (finely chopped)
  • 1 cup dry white wine
  • lemons (2, juiced and 1 sliced into 14 inch thick rounds)
  • 6 tbsps unsalted butter (cut into small pieces)
  • 1/4 cup capers (roughly chopped)
  • 1 tsp salt
  • black pepper (freshly ground)
  • 1 cup herbs (loosely packed mixed fresh, parsley tarragon chervil dill and thyme roughly chopped)
  • codfish fillets (6 ounces)

NOTES: I added 1 large clove garlic, diced fine and used parsley, dill and thyme and chopped them in my food processor.



Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.

Finished Sauce

NOTES: I added the garlic in with the shallot, wine and lemon juice. Before adding the butter and capers I did a taste test after it had reduced down and didn’t like the amount of shallots. I felt like it was too much so I drained the sauce through a fine mesh seeve and added it back to the skillet with about half the shallots. 

Fresh Trout


Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Seasoned Trout

NOTES: I used a cast iron skillet with 2 tablespoons olive oil heated over medium/high until glistening. I wanted the trout to sizzle when I placed it skin side down in the pan. I sprinkled  the tops of the filets salt and pepper and used no lemon. I seared the skin side to a light golden brown then flipped them over until down. The timing was the same as in step two.

Final Trout

This was a great dinner. It is extremely helpful having the folks at Locals Seafood showcase seasonal fish from our NC fisherman. I buy from them often and am most certainly looking forward to more clams and trout fillets. Don’t be scared to ask them about fish you may not have cooked with before. They are super friendly and will happily explain the various species and how to best prepare them. Thanks Locals Seafood, you guys ROCK!!!

Happy Eating!



>> MAP

Raleigh State Farmers Market
Indoor Market Shoppes
1201 Agriculture St
– Thursdays • 10am-4pm 
– Fridays • 10am-4pm
– Saturdays • 10am-4pm
– Sundays • 11am-3pm

Chapel Hill Farmers Market
University Mall
– Saturdays • 9am-12pm

Western Wake Farmers Market
Carpenter Village – Cary
– Saturdays • 9:30am-12pm

LoMo Market
Farmers Market on Wheels!
30+ stops/week thru-out Triangle

Bella Bean Organics
Home delivery service


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