Sunburst Trout with a Buttermilk Vidalia Onion and Chive Sauce

Rinse trout fillets and gently pat dry with paper towels. Place in a large glass pan, flesh side up.

Whisk the next six ingredients together. Drizzle some of this mixture over trout to marinate (just enough to mostly cover the top of the fish). I used about a half of the mixture. Let the trout marinate for thirty minutes.

Heat a large non-stick skillet over medium heat, with just enough olive oil to lightly coat the bottom of the skillet (one or two tablespoons). When the skillet is very hot, add the trout, flesh side down. Sear for approximately four to five minutes until it is nicely caramelized. Carefully turn fish over and sear skin side until almost crispy, another two or three minutes. Do not over cook the fish! Remove from the pan and place on a serving dish.

Mix the chives into the remaining buttermilk mixture and drizzle over the fish. Serve with a nice squeeze of fresh lime juice.