Recipe Spotlight: Lemon Caper Responsible Choice Rainbow Trout with Sautéed Garlic Spinach

Lemon Caper Responsible Choice Rainbow Trout with Sautéed Garlic Spinach

All you need:


  • 1/3 cup all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper
  • 4 (4 to 6 oz each) Clear Springs Rainbow Trout fillets, head and tail removed
  • 3 tbsp unsalted butter, divided
  • 1/2 tbsp minced shallot
  • 1/2 tsp grated lemon zest
  • 2 tbsp capers
  • 2 tbsp lemon juice

Sautéed Spinach

  • 2 tbsp butter
  • 1 or 2 cloves fresh garlic, minced
  • 4 cups fresh spinach
  • 1/2 cup halved cherry tomatoes
  • squeeze of fresh lemon
  • salt and pepper, to taste

All you do:


  1. Combine flour, salt and pepper in a shallow bowl or baking dish. Pat fillets dry. Dredge fillets in flour and pat off excess.
  2. Heat 2 tablespoons butter in a large sauté pan over medium-high heat until melted. Add fillets to pan, skin side up, and cook about 3 minutes or until golden. Carefully turn fish and continue to cook on the other side 2 to 3 minutes longer or until fish is opaque throughout. Remove fish to a serving platter and keep warm. (This may have to be done two at a time, depending on the size of the sauté pan).
  3. Add remaining 1 tablespoon butter to skillet and melt. Add shallots, lemon zest and capers and sauté for 1 minute; add lemon juice and heat through.

Sautéed Spinach

  1. Heat a sauté pan over medium-high heat, add butter and garlic.
  2. Sauté until garlic is fragrant and then add spinach; sauté until slightly wilted. Aadd tomatoes, squeeze of lemon and season with salt and pepper.
  3. Serve fillets atop sautéed spinach and spoon over lemon-caper sauce.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.