SAUTEED TROUT WITH LEMON CHIVE BUTTER
Provided by Claire Robinson
Time 53m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
- Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
- BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.
Z TEJAS GRILLED OR SAUTéED RUBY TROUT
Make and share this Z Tejas Grilled or Sautéed Ruby Trout recipe from Food.com.
Provided by Karen in MA
Categories Trout
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Rub cilantro pesto on flesh of trout then place on grill or sautéed pan skin side down.
- Turn over and grill/sauté for approximately 3 minutes creating grill marks.
- Remove skin using tongs.
- Place mix veggies into vegetable water and heat up for one minute.
- Add herb butter to a 10 inch skillet and place on high heat.
- Add drained mix veggies to skillet and sauté till tender.
- Salt and pepper to taste.
- Place trout on a platter and top with avocado relish.
Nutrition Facts : Calories 883.7, Fat 24.2, SaturatedFat 9.6, Cholesterol 129.1, Sodium 778.7, Carbohydrate 112.8, Fiber 11.3, Sugar 10.4, Protein 50.4
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