Butterflied Trout with Spicy Lettuce, Celery, and Herbs
A fresh and vibrant dish featuring crispy butterflied trout served with a citrusy-spicy Asian dressing and a bright herb salad. The combination of jalapeño, citrus, and fresh herbs creates a perfect balance of flavors that complement the delicate fish.
Ingredients
- •½ whole jalapeño
- •1 tablespoon lime zest
- •1 tablespoon orange zest
- •1 to taste Kosher salt
- •1 small shallot
- •¼ cup orange juice
- •3 tablespoons lime juice
- •1 tablespoon fish sauce
- •1 tablespoon soy sauce
- •1 to taste black pepper
- •2 whole rainbow trout
- •2 tablespoons vegetable oil
- •4 heads lettuce
- •2 stalks celery
- •1 cup cilantro
- •½ cup mint leaves
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
- 3.
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.
5 min
