NUTRITION

SERVINGS

INGREDIENTS

8 oz trout fillet

1 tbsp ghee

1 cup asparagus

2 tbsp Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Use a paper towel to pat the trout fillets completely dry to ensure the skin gets maximum crispiness.

• 2

  Season both sides of the trout evenly with the sea salt, black pepper, and garlic powder.

• 3

  Heat the ghee in a large cast-iron or stainless steel skillet over medium-high heat until it is shimmering.

• 4

  Place the trout fillets in the pan skin-side down, pressing down lightly with a spatula for 10 seconds to prevent curling.

• 5

  Sear the fish for 3 to 4 minutes without moving it, then carefully flip and cook for an additional 1 to 2 minutes until just opaque.

• 6

  Remove the trout from the pan and add the asparagus spears, sautéing them in the remaining fat for 4 minutes until tender-crisp.

• 7

  In a small bowl, whisk together the Greek yogurt, fresh dill, and lemon juice until the sauce is smooth and creamy.

• 8

  Plate the trout over the sautéed asparagus and drizzle generously with the lemon-dill sauce before serving.