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Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce
- 2 Sunburst trout fillets (9 ounces each) or any other nice, fresh trout fillets
- 1/2 cup buttermilk
- 2 tablespoons sour cream (I used low-fat)
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped Vidalia onion
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- Extra-virgin olive oil
- 1/2 teaspoon finely chopped chives
- Fresh lime slices
Directions:View on Bunky Cooks
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