Name: Butterflied Trout with Spicy Lettuce, Celery, and Herbs
Yield: 4 Servings
Ingredients: 1/2 jalapeño, with seeds, very finely chopped; 1 tablespoon finely grated lime zest; 1 tablespoon finely grated orange zest; Kosher salt; 1 small shallot, thinly sliced into rings; 1/4 cup fresh orange juice; 3 tablespoons fresh lime juice; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon soy sauce; Freshly ground black pepper; 2 (14–16-ounce) whole butterflied rainbow trout; 2 tablespoons vegetable oil; 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

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Butterflied Trout with Spicy Lettuce, Celery, and HerbsPhoto by Christopher Testani

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Recipe information

Yield
4 Servings

Ingredients

1/2 jalapeño, with seeds, very finely chopped

1 tablespoon finely grated lime zest

1 tablespoon finely grated orange zest

Kosher salt

1 small shallot, thinly sliced into rings

1/4 cup fresh orange juice

3 tablespoons fresh lime juice

1 tablespoon fish sauce (such as nam pla or nuoc nam)

1 tablespoon soy sauce

Freshly ground black pepper

2 (14–16-ounce) whole butterflied rainbow trout

2 tablespoons vegetable oil

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

Preparation

Step 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.
Step 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.
Step 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.

TagsAsian Trout Fish Seafood Jalapeño Chile Vegetable Lettuce Leafy Greens Lime Citrus Fruit Orange Celery Cilantro Herbs & Spices Mint Shallot Main Dinner Dairy Free Weeknight Meals Sear Summer Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes