Creamy Tuscan Steelhead Trout
Ingredients
The fish
-
2
lb
Steelhead Trout Fish Filet
-
1
tsp
Paprika
-
½
tsp
Black Pepper
-
¼
tsp
Himalayan Salt
The sauce
-
2¼
cup
Heavy Whipping Cream
-
1
cup
Sun Dried Tomatoes
-
8
oz
Fresh Spinach
-
¾
cup
Grated Parmesan Cheese
-
3
tbsp
Minced Garlic
-
3
tbsp
Butter
-
2
tsp
Coconut Flour
-
½
tsp
Ground Thyme
-
1
tsp
Oregano
-
1
tsp
Red Pepper Flakes
-
½
tsp
Black Pepper
Instructions
- Cut the Steelhead Trout into equal 4-inch filets and season with paprika, black pepper, and salt.
- Preheat a pan to medium heat, add cooking oil, and pan-sear the fish fillets for 4 minutes skin side up, then flip and cook for an additional 3 minutes.
- Remove excess oil from the pan and add butter, minced garlic, and coconut flour, stirring well.
- Add heavy whipping cream, sun-dried tomatoes, spinach, and the remaining seasonings, then lower the heat to medium-low.
- Allow the sauce to cook for 5 minutes, then stir in the grated Parmesan cheese.
- Lower the heat to simmer and return the cooked fish to the pan, covering it with the sauce.
Nutrition Facts (estimated)
Servings
5
Calories
569
Total fat
44.3g
Total carbohydrates
11.6g
Total protein
35.3g
Sodium
514mg
Cholesterol
171mg
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