# Crisp-Seared Rainbow Trout with Sicilian Caponata and Corn on the Cob > A light cassava-and-tapioca crust gives rainbow trout crisp edges beneath a generous spoonful of sweet-sour Sicilian caponata. Soft eggplant, briny capers, toasted pine nuts, and fresh basil bring plenty of contrast, with juicy corn on the cob alongside—a late-summer dinner that makes the most of September produce. - URL: https://www.chezjk.com/recipes/cassava-dusted-crispy-rainbow-trout-with-sicilian-caponata-and-peak-season-corn - Author: Jonathan Katzman - Cooked and photographed: 2026-09-10 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Crisp-Seared Rainbow Trout with Sicilian Caponata and Corn on the Cob](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3d21feac1e166f3c.jpg) ## Cassava-and-Tapioca Seared Rainbow Trout A thin flour coating dries the surface and browns quickly without hiding the trout's delicate flesh. Starting skin-side down crisps the skin while gently cooking most of the fillet. ### Ingredients - 4 pieces skin-on rainbow trout fillet, 6–8 ounces each, scaled and pin bones removed - 3 tablespoons cassava flour - 1 tablespoon tapioca starch - 2 tablespoons ghee, divided between batches as needed - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Pat the trout very dry, especially the skin. Check for pin bones and season both sides with salt and pepper. 2. Mix the cassava flour and tapioca starch in a shallow dish. Immediately before cooking, lightly dust both sides of each fillet and shake off all excess. 3. Heat a large skillet over medium-high heat. Add enough ghee to coat the bottom; when shimmering, place the trout skin-side down, working in batches without crowding. 4. Press each fillet gently with a fish spatula for the first 20–30 seconds so the skin stays flat. Cook for 4–6 minutes, adjusting the heat to prevent scorching, until the skin is crisp and the flesh is opaque most of the way up the sides. 5. Turn carefully and cook for another 1–3 minutes, depending on thickness, until the thickest part reaches 145°F and flakes with gentle pressure. Serve promptly, skin-side up, without covering. ### Notes - Dust only as each batch goes into the pan; a coating left to sit can become gummy. - If cooking in batches, use two skillets when possible so all four portions reach the table crisp. ## Sicilian Eggplant Caponata with Pine Nuts and Basil Roasting concentrates the eggplant without making the finished topping excessively oily. Vinegar, a little honey, olives, and capers create the sweet-sour, savory balance that cuts through rich trout. ### Ingredients - 1 lb eggplant, cut into 3/4-inch cubes - 4 tablespoons extra-virgin olive oil, divided - 1 small yellow onion, diced - 2 stalks celery, diced - 1 medium red bell pepper, cut into 1/2-inch pieces - 2 cloves garlic, thinly sliced - 2 medium ripe tomatoes, diced, about 1 1/2 cups - 1/3 cup pitted green olives, roughly chopped - 2 tablespoons capers, drained and rinsed - 3 tablespoons red wine vinegar - 2 teaspoons honey - 3 tablespoons pine nuts - 1/2 cup loosely packed fresh basil leaves, torn just before serving - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Toss the eggplant with 3 tablespoons olive oil and a generous pinch of salt. Spread on a rimmed baking sheet in a single layer and roast for 25–30 minutes, turning once, until browned and creamy inside. 2. Toast the pine nuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden. Transfer immediately to a bowl. 3. Warm the remaining tablespoon of olive oil in a wide saucepan over medium-low heat. Add the onion, celery, bell pepper, and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until softened without hard browning. Add the garlic and cook for 1 minute. 4. Add the tomatoes, olives, and capers. Simmer uncovered for 8–10 minutes until the tomatoes collapse and most loose liquid has evaporated. 5. Stir in the vinegar and honey, then gently fold in the roasted eggplant. Simmer for 3–5 minutes, keeping the cubes intact. The mixture should be glossy and spoonable, not watery. 6. Let stand off heat for at least 10 minutes. Taste and adjust salt, pepper, vinegar, or honey so it is distinctly tangy with restrained sweetness. Fold in half the pine nuts and reserve the remainder and the basil for serving. ### Notes - Caponata can be made a day ahead; bring it to room temperature or warm gently before serving. Add the basil and reserved pine nuts at the table. - If it tastes sharply acidic, add honey 1/2 teaspoon at a time. If it tastes heavy or flat, add a small splash of vinegar before adding more salt. ## Steamed Corn on the Cob Brief steaming keeps late-summer corn juicy and sweet. A simple finish leaves it as a clean contrast to the tangy caponata. ### Ingredients - 4 ears fresh sweet corn, husked and silk removed - 1 tablespoon extra-virgin olive oil - to taste kosher salt ### Instructions 1. Bring 1–2 inches of water to a boil in a large pot fitted with a steamer basket. 2. Add the corn, cover, and steam for 6–8 minutes, until the kernels are plump, bright, and tender with a slight snap. 3. Remove, brush lightly with olive oil, and season with salt. Serve hot. ## Overall Timing / Workflow The caponata benefits from resting, leaving the final minutes free for corn and freshly seared trout. ### Instructions 1. 0:00 — Heat the oven, cut the eggplant, and start roasting it. Chop the remaining caponata vegetables. 2. 0:10 — Toast the pine nuts, then start softening the caponata aromatics while the eggplant roasts. 3. 0:25 — Add the tomatoes, olives, and capers. Finish with vinegar, honey, and roasted eggplant, then set aside to rest. 4. 0:40 — Heat the corn's steaming water. Dry and season the trout, and prepare the flour mixture. 5. 0:45 — Start steaming the corn and heat the fish skillets. Dust and sear the trout, using two pans or allowing extra time for batches. 6. 0:55–1:05 — Finish the corn, tear the basil, taste the caponata once more, and plate immediately. ## Plating Keeping some trout skin exposed preserves its crispness while each bite can pick up the caponata. ### Instructions 1. Place a trout portion skin-side up on each warm plate. 2. Spoon a generous portion of caponata across one end of the fish and onto the plate, leaving part of the crisp skin uncovered. 3. Scatter with the reserved pine nuts and torn basil. Set an ear of corn alongside and serve immediately. ## Leftover Path Separate storage keeps the caponata from soaking the fish, and the sweet-sour vegetables remain useful beyond the original meal. ### Instructions 1. Refrigerate the trout, caponata, and corn in separate airtight containers within 2 hours. Use the trout and corn within 3 days and the caponata within 4 days. 2. Reheat trout uncovered in a 300°F oven until its center reaches 165°F; the coating will be softer than when freshly seared. Alternatively, flake the cold fish into a salad. 3. Serve leftover caponata at room temperature or gently warmed. Cut corn kernels from the cob and combine with flaked trout, caponata, and fresh herbs for a next-day lunch. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.