Butter Basted Trout with Brussels Sprouts
A memorable dinner thrives on simple, time-honored techniques that let us prepare Butter Basted Trout with Brussels Sprouts with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
BuBer Basted Trout with Brussels Sprouts Lemon slices and fresh thyme infuse browned butter in this flavorful seafood dish. Spooning the butter over the fish as it cooks adds layers upon layers of flavor. It' s soooo good!
Butter Basted Trout with Brussels Sprouts
Ingredients
- 1 pound fresh Brussels sprouts, trimmed, about 16
- 1 pound trout fillets, skin on one side (or other white fish, such as snapper or tilapia)
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 6 tablespoons butter, divided
- 2 large lemons, 1 thinly sliced, 1 juiced, about 2 tablespoons
- Fresh thyme sprigs
- ½ cup white wine
- 2 tablespoons chopped fresh basil
- 1 pound penne pasta
- 2 tablespoon olive oil
- 12 ounces bacon, cut into 1-inch pieces
- 1 large white onion, peeled and diced, about 1 cup
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground pepper
- 3 large eggs, room temperature
- 4 ounces grated Parmesan cheese, about 1 cup, plus more for garnish
- 2 tablespoons chopped fresh oregano
Instructions
- Steam or blanch the Brussels sprouts until they are fork tender. Cut each in half.
- Butter Basted Trout Season the fish with salt and pepper. Heat 2 tablespoons butter in a skillet over medium high heat. Place the lemon slices and thyme into the butter. Lay the fish, skin side down, into the skillet. Gently shake the pan to make sure that the fish doesn't stick to the bottom. Add 2 more tablespoons butter.
- As the butter melts, spoon it over the fish. Continue basting. The fish will cook very quickly, about 4 to 6 minutes total depending on the thickness of the fillets. Transfer the fish to the platter and keep warm.
- Squeeze the juice from the remaining lemon into the pan. Pour in the wine, scraping the bottom of the pan to loosen any dark bits. Add the remaining 2 tablespoons of butter and stir in the Brussels sprouts. Cook for 1 minute. Spoon the Brussels sprouts onto the platter with the trout. Pour the sauce over top. Garnish with additional thyme leaves and chopped fresh basil.
- This yummy skillet dish is perfect for a late night Sunday supper. More than likely, you have everything you need to make this sitting in your fridge and pantry.
- Cook the pasta in boiling, salted water until just al dente, about 10 minutes.
- While the pasta cooks, heat olive oil in a large, deep skillet over medium high heat. Cook the bacon in olive oil until it begins to crisp, about 5 minutes. Add the onions and cook in the skillet over medium high heat until soft and just beginning to turn brown, about 5 to 8 minutes more. Season with salt and pepper.
- Whisk together the eggs and cheese in a small bowl.
- Transfer the pasta to the skillet, reserving the pasta water. Pour the egg and cheese sauce into the skillet and toss with the bacon, onion and pasta. Add 1 to 2 ladles or more of the pasta water into the sauce until it's smooth and creamy. Toss the oregano into the pan. Sprinkle additional Parmesan over all and serve the pasta right from the skillet.
Steamers are all the rage. Steaming veggies in the microwave is as simple as placing them into an oven safe dish, adding a bit of water and covering the dish with plastic wrap. Or you can purchase a steam case and cook everything from veggies to a full meal. The next best thing is to use a pop-up steamer insert in a pot with a lid over simmering heat.
Penne Pasta Carbonara
The Heart of the Table
As the rich scent of sizzling meats and savory fats and roasted garlic and fresh herbs and the vibrant colors of this fresh fish fill the room, it becomes the warm focal point. Passing this warm dish brings us closer.
The Art of the Host
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a flexible high-carbon stainless steel fish spatula with a walnut handle
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a pair of professional-grade stainless steel locking kitchen tongs
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
Neighborly Grace
- THE PRESENTATION: Present the fish fillets family-style on a warm, shallow ceramic platter, arranged side-by-side on a bed of sautéed greens. Garnish the platter with fresh citrus wheels and microgreens, letting guests serve themselves gently using a wide fish spatula. Set the platter on a natural linen table runner, flanked by warm dinner plates and polished silverware.
- THE POUR: To celebrate the clean, delicate textures of the Butter Basted Trout with Brussels Sprouts, we recommend pairing it with a crisp, mineral-laden Albariño from Rías Baixas or a classic French Sauvignon Blanc from Sancerre. The wines present zesty citrus, sea salt spray, and lemongrass notes that highlight the delicate flesh of the fish and cut through light butter or caper sauces. Serve chilled at 45°F in a slender crystal white wine glass. For the non-alcoholic option, serve a chilled botanical infusion of lemongrass, ginger, and sparkling spring water, served at 40°F in a tall, thin-walled tumbler over a single ice spear. Its spicy ginger warmth and clean citrus brightness lift the fish's natural flavors beautifully.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.