Rainbow Trout with Grilled Asparagus, Toasted Pine Nuts and Lemon-Garlic Vinaigrette - Riverence Pro
Rainbow Trout with Grilled Asparagus, Toasted Pine Nuts and Lemon-Garlic Vinaigrette Dressing: - ¼ cup extra virgin olive oil - 1 teaspoon grated lemon zest -
Ingredients
- ¼ cup extra virgin olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon shallot, chopped fine
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
- ½ cup pine nuts, toasted
- 4 Rainbow Trout fillets
- 2-3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 24 spears asparagus, tough ends removed
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