Rainbow Trout with Grilled Asparagus, Toasted Pine Nuts and Lemon-Garlic Vinaigrette

Dressing:

• 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

Vigorously whisk all ingredients together, taste and adjust seasonings and set aside.

For the Rainbow Trout and Asparagus:

• 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

1. Heat a dry skillet over medium high heat. Add the pine nuts, turning often until nicely toasted. Remove from pan and reserve.
2. Heat a large rectangle skillet to hold all four trout filets over medium high heat. Lightly brush each fillet using half of the oil, and season with salt and pepper. Place filets on skillet, skin side down and cook until trout turns opaque half way up. Turn-over and sear until a golden color is achieved and trout is cooked through.
3. While trout is cooking, preheat a grill pan on medium high heat. Brush asparagus with olive oil and arrange the asparagus in a single layer on the grill grate and cook for 3 minutes on one side and turn over and cook until asparagus is crisp-tender.
4. *Option: for outdoor grilling, grill Rainbow Trout fillets and asparagus over medium high heat on separate sides of the grill).

To Serve:

Arrange 6 spears of asparagus on each of 4 plates. Place one fillet in the center and on top of the asparagus. Scatter the pine nuts over each serving. Shake the dressing well and drizzle over the fillet and asparagus, dividing evenly.