Rainbow Trout, Ravioli and Asparagus Salad with Lemon Vinaigrette

Recipe from: www.freshfishkitchen.com

Takes 30 minutes

Serves 4

Ingredients

• 1 lb. cheese ravioli, preferably fresh
• 1 teaspoon plus 2 tablespoons of olive oil, separated
• 2 6 oz. Butler Country Estates Rainbow Trout fillets
• 1 teaspoon lemon pepper
• 10 oz. asparagus, cleaned and cut into two-inch pieces
• Zest of one lemon
• 2 tablespoons fresh basil, chopped

For the Lemon Vinaigrette:

• ¼ cup virgin olive oil
• Juice of one lemon
• Sea salt to taste
• White pepper to taste

Method

• Bring a large pot of water to a boil and cook ravioli following package directions. Rinse and drain pasta; return to a large pot and stir in a teaspoon of olive oil to prevent sticking. Cover to keep warm.
• While pasta is cooking, heat two tablespoons of olive oil in a medium-sized sauté pan over medium-high heat. Sear Clear Springs Rainbow Trout, skin side down for 3-4 minutes. Turn, season with lemon pepper and continue cooking for 2-3 more minutes. Remove skin and set aside.
• In the same skillet, over medium-high heat, add asparagus and cook until crisp-tender.
• Place cheese ravioli in a large bowl. Break up trout fillets into bite-size pieces and add to pasta. Add the asparagus. Gently toss ingredients together and sprinkle with lemon zest and basil.
• In a small bowl, whisk together olive oil, lemon juice, lemon zest, sea salt and pepper. Drizzle over rainbow trout ravioli and asparagus. Toss gently to combine and serve immediately.