Red trout

Utah red trout: Adapted from Bill Hufferd, chef-owner of Park City's Mustang Restaurant. Utah red trout is another name for rainbow trout. (Bill Hogan/Chicago Tribune)

2 tablespoons finely diced Roma tomatoes

2 tablespoons chopped chives

2 tablespoons toasted pine nuts, toasted, see note

4 rainbow trout fillets, 8 to 10 ounces each

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground pepper

1 to 2 tablespoons minced shallots

1 stick butter, cut in small cubes

1/4 cup fresh lemon juice

1/4 teaspoon salt

Freshly ground pepper

1. For garnish, combine all the ingredients in a small bowl; set aside.

2. For the trout, brush flesh side of fillets with olive oil; season with the salt and pepper to taste. Heat a large skillet over medium-high heat; smear with remaining 1 teaspoon oil. Add trout fillets, skin side down; cook, about 4 minutes. Flip fillets carefully with a wide spatula; cook until cooked through, 3-4 minutes. Transfer to a serving platter; keep warm.

3. For the sauce, cook shallots in a small saucepan in 2 tablespoons butter. Add lemon juice; heat to a boil. Reduce mixture to a sauce consistency, thick enough to coat the back of a spoon. Reduce heat to low; gradually whisk in bits of butter, whisking after each addition to form an emulsion. Season sauce with the salt and pepper to taste; ladle over trout. Sprinkle garnish over all.

Note: Toast the pine nuts on an ungreased baking sheet in a 350-degree oven until browned, 4-5 minutes.

Nutrition information:
Per serving: 603 calories, 44 g fat, 18 g saturated fat, 190 mg cholesterol, 3 g carbohydrates, 48 g protein, 473 mg sodium, 0 g fiber.