Sunburst Trout with a Buttermilk Vidalia Onion and

Name: Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces (9 Ounces Each) Sunburst Trout Fillets Or Any Other Nice, Fresh Trout; 1/2 cups Buttermilk; 2 Tablespoons Sour Cream (I Used Low-fat); 2 teaspoons Dijon Mustard; 1 Tablespoon Finely Chopped Vidalia Onion; ⅛ teaspoons Salt; Freshly Gound Black Pepper To Taste; 1/2 teaspoons Finely Chopped Chives; 1 Tablespoon To 2 Tablespoons Extra Virgin Olive Oil; Fresh Limes Slices, For Garnish (optional)

Servings: persons

1
Rinse trout fillets and gently pat dry with paper towels.
2
Place in a large glass pan, flesh side up.
3
Whisk the next six ingredients together.
4
Drizzle some of this mixture over trout to marinate (just enough to mostly cover the top of the fish).
5
I used about a half of the mixture.
6
Let the trout marinate for thirty minutes.
7
Heat a large non-stick skillet over medium heat, with just enough olive oil to lightly coat the bottom of the skillet (one or two tablespoons).
8
When the skillet is very hot, add the trout, flesh side down.
9
Sear for approximately four to five minutes until it is nicely caramelized.
10
Carefully turn fish over and sear skin side until almost crispy, another two or three minutes.
11
Do not over cook the fish!
12
Remove from the pan and place on a serving dish.
13
Mix the chives into the remaining buttermilk mixture and drizzle over the fish.
14
Serve with a nice squeeze of fresh lime juice.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pieces (9 Ounces Each) Sunburst Trout Fillets Or Any Other Nice, Fresh Trout, 1/2 cups Buttermilk, 2 Tablespoons Sour Cream (I Used Low-fat), 2 teaspoons Dijon Mustard, and more.

Yes, Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions