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Smoked Trout with Lemon Butter Caper Sauce


Ingredients for 6 hearty servings:

  • 2lb wild trout (or six ~5oz pieces)
  • pinch of sea salt & pepper
  • spray olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 3 tablespoons butter (I used Earth Balance)
  • 1 1/2 tablespoons capers
  • juice from 1/2 lemon (or to taste)
  • 1/8 cup finely chopped parsley
  • sea salt & pepper to taste
  • Garnish
    • fresh parsley
    • cracked pepper or red pepper


Step 1

Fire up the grill (250F) or set oven to 400F. Add a pinch of sea salt & pepper to the trout filet, then spray with olive oil. If cooking on the grill, smoke for about 30 – 45 minutes. If baking in the oven, back for 20-25 minutes until the flesh is flaky.

Step 2

While the fish is cooking, set a nonstick skillet on low-medium heat and add olive oil and garlic. Flavor the oil by cooking the garlic for 3 to 5 minutes and be careful to not burn the garlic.

Step 3

Remove the skillet from the heat, then add the remaining ingredients to the skillet. Quickly stir the sauce so that it turns into a semi-creamy sauce, then pour it over the freshly baked trout.

Step 4

Garnish and enjoy!