Creamy Tuscan Steelhead Trout made with pan-fried fish and a creamy and flavorful sauce filled with fresh spinach and sundried tomatoes.
Taking a simply prepared fish and enhancing it with one of my favorite sauce preparations is an easy dinner recipe decision. You can’t go wrong incorporating Parmesan cheese into anything.
The flaky texture of pan-seared trout paired with the creaminess of this awesome sauce puts this recipe on constant repeat in my home. The sauce can also be used with many other types of fish including salmon, cod, or red snapper.
Making the Creamy Tuscan Steelhead Trout:
Begin by cutting your Steelhead Trout into equal portions.
You’ll want to cook your fish for 4 minutes (skin side up) first, then flip it over for 3 additional minutes on the other side.
Once you add the butter, minced garlic, and coconut flour to the pan you are halfway there.
Add your whipping cream and cream seasonings before adding the spinach and sun-dried tomatoes.
Quick note, to adjust the consistency of your sauce, you can add more cream and less Parmesan cheese (loosens) or vice versa (thickens).
Once your sauce is ready, place your cooked Steelhead Trout back into the saucepan and cover with all that saucy goodness.
When you want a great tasting fish dish with an amazing cream sauce give this Creamy Tuscan Steelhead Trout recipe a spot on your table and you will thoroughly enjoy it.
And if you’re looking for a few more seafood recipes, don’t miss my Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, Creole Fish Etouffee, Honey Balsamic Steelhead Trout, and Pan Seared Salmon with Succotash!Print