Sautéed Trout with Lemon Chive Butter

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.

Yield: 4 servings.


  • 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 chives
  • kosher salt and freshly cracked black pepper
  • 4 pieces of trout fillet


  1. Mix 3 tablespoons of butter, lemon juice, zest, shallot and 2 tablespoons chives until well combined.  Place 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.
  2. Using a needle nose tweezers, remove all bones from trout. Melt 2 tablespoon of butter over moderate heat in a large non-stick skillet.  Season trout with salt and pepper.  Place fish, skin side down and cook until golden brown, about 3 to 4 minutes, flip and cook for another 3 minutes. Using a sharp pairing knife, slide knife into the thickest part of the fish. If you don’t feel any resistance, your fish is done. Transfer fish to serving plates and top with butter and garnish with remaining chives.