With beautiful trout, you can keep the rest simple. Sear it in a hot skillet, and add a thick pat of herb butter, melting down into the tender flakes.
What You Get
Trout (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active
20 minutes total
Trim the asparagus, snapping off the tough ends. Cut the lemon into wedges for serving. Chop the chives. Remove the trout from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. Set the herb butter on the counter and let it come to room temperature.
Warm a large cast-iron skillet or nonstick frying pan over medium-high heat. Add the asparagus, ¼ cup water, and season with salt. Bring to a simmer, cover, and steam until the asparagus is bright green and tender-crisp, about 3 minutes. Drain the asparagus and transfer to a bowl. Set aside and keep warm.
Wipe out the pan, return it to the heat, and add 2 tablespoons olive oil. Add the trout, skin-side down, and cook until the skin is crispy and the flesh is opaque halfway through, 3 to 4 minutes. Flip the fish to kiss the second side, 1 minute longer.
Transfer the trout and asparagus to plates. Add pats of herb butter, sprinkle with the chives, and grind with pepper. Serve warm, with the lemon wedges for squeezing.
Note: The trout may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.