Butterflied Trout with Spicy Lettuce, Celery, and Herbs
This recipe was downloaded from Epicurious.com at https://www.epicurious.com/recipes/food/views/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767, 12/13/2020
Ingredients
- 1/2 jalapeño with seeds, very finely chopped
- 1 Tbsp finely grated lime zest
- 1 Tbsp finely grated orange zest
- Kosher salt
- 1 small shallot thinly sliced into rings
- 1/4 cup fresh orange juice
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce such as nam pla or nuoc nam
- 1 Tbsp soy sauce
- Freshly ground black pepper
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- 2 14–16-ounce whole butterflied rainbow trout
- 2 Tbsp vegetable oil
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- 4 Little Gem butter lettuce, or romaine hearts, leaves separated
- 2 celery stalks preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
- 1 cup cilantro leaves with tender stems
- 1/2 cup mint leaves
Instructions
- Using the side of a chef's knife, mash jalapeño, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and soy sauce. Season dressing with salt and pepper
- Season trout with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 minutes (flesh will be nearly cooked through). Remove from heat, turn fish, and let sit until cooked through, about 1 minute more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 tablespoon oil.
- Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.