Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Sweet Peppers
Family Friendly

Steelhead Trout & Lemon-Caper Sauce

with Orzo, Zucchini & Sweet Peppers

25 MIN
+$6.99/serving 4 Servings
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    From the Test Kitchen

    We’re giving rich, flaky trout fillets a bright lift by cooking them in the pan with a tangy sauce that highlights fresh lemon juice, butter, and briny capers—a nod to classic Italian piccata. It’s all served over a bed of orzo pasta studded with sautéed vegetables and finished with a bit of smooth mascarpone.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    fresh
    ingredients
    Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Sweet Peppers
    Title
    • 4 Skin-On Steelhead Trout Fillets
    • 1 bunch Parsley
    • ½ lb Orzo Pasta
    • 2 cloves Garlic
    • 1 Lemon
    • 2 Zucchini
    • ½ lb Sweet Peppers
    • 2 oz Salted Butter
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the mascarpone and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!  

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the vegetables & finish the pasta
    3 Cook the vegetables & finish the pasta

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the mascarpone and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!  

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish & serve your dish
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