Trumpeter with White Wine
Elevate your seafood dining experience with this sophisticated Trumpeter with White Wine recipe—a perfect balance of tender, golden-browned trumpeter fillets and a bright, aromatic white wine sauce. Infused with garlic, shallots, fresh herbs like parsley and thyme, and a splash of lemon juice, this dish impresses with its elegant simplicity and rich depth of flavor. Lightly dredged in flour and pan-seared to perfection, the fillets are then bathed in a silky, deglazed sauce that captures the essence of fine dining. Ready in just 35 minutes, this dish is ideal for weeknight meals or special occasions. Serve with steamed vegetables, rice, or crusty bread to soak up every last drop of the luscious sauce. Perfectly balanced and easy to prepare, this recipe promises to be a showstopper for seafood lovers.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Trumpeter fillets
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium, finely chopped Shallots
- 2 minced Garlic cloves
- 1 cup Dry white wine
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Lemon juice
- 2 tablespoons All-purpose flour
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 4 optional, for garnish Lemon slices
Instructions
Pat the trumpeter fillets dry with paper towels. Season both sides with salt and black pepper. Lightly dredge the fillets in flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the fillets and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium-low and add the butter. Once the butter has melted, stir in the chopped shallots and cook for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds, stirring to prevent burning.
Pour in the white wine and gently scrape the bottom of the skillet with a wooden spoon to deglaze the pan. Let the wine reduce by half, about 3-5 minutes.
Stir in the fresh parsley, thyme, and lemon juice. Let the sauce simmer for another 2 minutes to combine the flavors.
Carefully return the trumpeter fillets to the skillet. Spoon the sauce over the fillets and heat for 2-3 minutes until warmed through.
Transfer the fillets to serving plates, spooning additional sauce over each portion. Garnish with optional lemon slices and a sprinkle of parsley.
Serve immediately with your choice of side dishes, such as steamed vegetables or rice.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 956 mg | 20% | |
*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.
