Sauteed Trout with Lemon Chive Butter

Name: Sauteed Trout with Lemon Chive Butter
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H53M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, softened and divided; 1 teaspoon finely grated lemon zest; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon finely chopped shallot; 3 tablespoons finely chopped fresh chives, divided; Kosher salt and freshly cracked black pepper; 4 pieces trout fillet

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Level: Easy
Total: 53 min

Prep: 15 min
Inactive: 30 min
Cook: 8 min

Yield: 4 servings

Level: Easy
Total: 53 min

Prep: 15 min
Inactive: 30 min
Cook: 8 min

Yield: 4 servings

Ingredients

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5 tablespoons unsalted butter, softened and divided

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped shallot

3 tablespoons finely chopped fresh chives, divided

Kosher salt and freshly cracked black pepper

4 pieces trout fillet

Directions

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.