Butterflied Trout with Spicy Lettuce, Celery, and Herbs
Butterflied Trout with Spicy Lettuce, Celery, and Herbs requires about 45 minutes from start to finish. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $5.06 per serving. One serving contains 365 calories, 44g of protein, and 15g of fat. It works well as a pricey main course. This recipe from Bon Appetit requires bell pepper, soy sauce, romaine hearts, and fish sauce. 1171 person were glad they tried this recipe. With a spoonacular score of 100%, this dish is amazing. Try Butterflied Trout in Lemon Caper Butter, Grilled Butterflied Trout with Lemon-Parsley Butter, and Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons for similar recipes.
Servings: 4
Ingredients:
Freshly ground black pepper
2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
1 tablespoon fish sauce (such as nam pla or nuoc nam)
½ jalapeño, with seeds, very finely chopped
Kosher salt
3 tablespoons fresh lime juice
1 tablespoon finely grated lime zest
½ cup mint leaves
¼ cup fresh orange juice
1 tablespoon finely grated orange zest
2 14–16-ounce whole butterflied rainbow trout
4 Little Gem, butter lettuce, or romaine hearts, leaves separated
1 small shallot, thinly sliced into rings
1 tablespoon soy sauce
2 tablespoons vegetable oil
Equipment:
cutting board
chefs knife
bowl
frying pan
Cooking instruction summary:
Using the side of a chefs knife, mash jalapeo, 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 Tbsp. 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 Tbsp. oil. Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 Tbsp. dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.
Step by step:
1. Using the side of a chefs knife, mash jalapeo, lime zest, and orange zest with a pinch of salt on a cutting board to a paste.
2. 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.
3. Heat 1 Tbsp. 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).
4. Remove from heat, turn fish, and let sit until cooked through, about 1 minute more.
5. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 Tbsp. oil. Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 Tbsp. dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.
Nutrition Information:
covered percent of daily need
