Ruby Red Trout with Lemon Herb Compound Butter
Serves: 2 Cook Time: 15 min Prep Time: 15 min
- 1/2 lb. Ruby Red Trout, skin removed
- 2 sticks unsalted butter, softened
- 1 lemon, zested and juiced
- 1/4 Cup parsley, chopped
- 3 Tablespoons basil, chiffonade
- 3 Tablespoons chives, chopped
- salt and pepper, to taste

Directions
Combine the softened better with herbs,lemon zest and juice, and salt and pepper. Once blended, you may roll in saran wrap into a log or pipe out on parchment, using the tip of your choice. The place in the refrigerator. This butter can be frozen once done and placed in a plastic bag. This can be used as emergency sauce or just butter to dip your bread in. When using it to serve, let it soften slightly so it melts on to your fish beautifully. To make the fish, heat pan on high heat. Add 1 tablespoon oil. Add seasoned fish. Let sit 2-4 minutes or until golden brown. Continue to cook on the other side for 2-4 minutes. Cook to at least 145 degrees F.
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