Trout With Chive Butter

I've been cooking trout for 40+ years, & this is a classic take well worth serving any day of the week. For a more decadent variation, I mix 1/2 teaspoon of minced black truffles in olive oil into the butter sauce. I also love it sprinkled with bread crumbs crisped in butter with a dash of Tony Chachere's. I use lemons in most variations, but I love using limes when going a bit Cajun.

Thanks, Melissa!

This is a great dish, so simple yet bursting with flavor! I enjoy cooking, do not consider myself an expert at all, but have no hesitation in recommending the recipe. I tried with whole fish and with a trout filet...both were excellent. It is easy to overdo the black pepper as trout can be overcome, so had to be careful of my tendency to use too much. But the garlicky butter is so good, and capers work perfectly if you don't wish to invest too much. Broiled 4 min @ farther rack setting.

I made this - as I mentioned earlier I would. Since Barbara asked about the crisp skin, I chose to put the sheet pan in the oven while the broiler was heating, then dribble some olive oil on before putting the trout down. It worked beautifully. I cooked it 5 minutes because it was a little thick and we like it better cooked through. Delicious chive butter. I probably could have salted it a bit more. I ran a parallel recipe with lentils and vinaigrette and both were delicious.