Trout with Bacon and Vinegar Sauce
Elevate your seafood dinner game with this irresistible recipe for *Trout with Bacon and Vinegar Sauce*! Perfectly pan-seared trout fillets are paired with crispy smoked bacon and a tangy apple cider vinegar sauce that’s infused with the richness of sautéed shallots, garlic, and creamy butter. This simple yet elegant dish strikes the perfect balance of savory and acidic flavors, making it an impressive option for both weeknight meals and special occasions. Garnished with fresh parsley and served with a bright squeeze of lemon, this trout recipe is a harmonious blend of hearty and refreshing. Ready in just 35 minutes, this gluten-friendly dish is sure to impress with its perfect combination of crisp textures and zesty notes.
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 4 slices smoked bacon
- 3 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium-sized, finely chopped shallot
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup all-purpose flour
- 4 for serving lemon wedges
Instructions
Pat the trout fillets dry with paper towels, and season both sides with salt and black pepper.
Lightly dredge the trout fillets in all-purpose flour, shaking off any excess flour. Set aside.
In a large skillet, cook the bacon slices over medium heat until they are crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Once cool, crumble the bacon into small pieces and set aside.
Pour out most of the bacon grease from the skillet, leaving about 1 tablespoon in the pan. Add the olive oil to the skillet and heat over medium heat.
Carefully place the floured trout fillets in the hot skillet, skin-side down if applicable. Cook for 3-4 minutes on each side, or until the fillets are golden brown and cooked through. Remove the fish from the skillet and keep warm on a plate.
Reduce the heat to medium-low and add the unsalted butter to the same skillet. Once melted, stir in the finely chopped shallot and minced garlic. Cook for 2-3 minutes, stirring frequently, until the shallot is softened and fragrant.
Deglaze the skillet by adding the apple cider vinegar. Scrape up any browned bits from the bottom of the pan with a wooden spoon and cook for 1-2 minutes until the vinegar slightly reduces.
Stir in the crumbled bacon and chopped fresh parsley. Allow the sauce to simmer gently for another minute. Taste and adjust seasoning with additional salt and black pepper if needed.
To serve, place a trout fillet on each plate and spoon some of the bacon and vinegar sauce over the top. Add a lemon wedge on the side for squeezing.
Serve immediately and enjoy this delicious trout dish!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 135.7 mcg | 679% | |
| Calcium | 539 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3913 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
