Sauteed Trout with Garlic-Chive Compound Butter

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. Use needle-nosed tweezers to remove all the bones from the trout.


Sauteed Trout with Garlic-Chive Compound Butter


  • 4 1- pound trout
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup dry white

Garlic-Chive Compound Butter

  • 1/2 pound softened salted butter
  • 1/4 cup fresh chives minced (or sub green onions)
  • 3 garlic cloves minced
  • 1 lemon juice only
  • waxed paper foil or plastic wrap


  • Season fish inside and out with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. Add fish and sauté until lightly browned on both sides, about 6 – 8 minutes per side. Add wine and cover skillet. Cook for 5 minutes more.
  • Transfer fish to plates. Carefully remove skin and, if desired, skeleton. Slice compound butter into 1/4 inch slices and arrange a few slices over fish. Serve immediately.

Garlic-Chive Compound Butter Instructions

  • Combine all ingredients in a bowl and blend with a spatula. Transfer butter to the center of waxed paper and form into a rectangle about 4 –5 inches long and 2 inches wide. Roll waxed paper over butter, forming a cylinder. Twist paper at both ends and refrigerate butter until firm.

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