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:

Quickview
364k Calories
44g Protein
14g Total Fat
13g Carbs
100% Health Score
Limit These
Calories
364k
18%

Fat
14g
22%

  Saturated Fat
7g
45%

Carbohydrates
13g
5%

  Sugar
6g
8%

Cholesterol
117mg
39%

Sodium
878mg
38%

Get Enough Of These
Protein
44g
88%

Vitamin A
12879IU
258%

Vitamin C
123mg
150%

Vitamin B12
8µg
148%

Vitamin K
134µg
128%

Vitamin B3
12mg
62%

Phosphorus
612mg
61%

Vitamin B6
1mg
60%

Folate
233µg
58%

Potassium
1545mg
44%

Selenium
26µg
37%

Manganese
0.72mg
36%

Vitamin B1
0.4mg
27%

Magnesium
106mg
27%

Vitamin B5
2mg
24%

Vitamin B2
0.39mg
23%

Calcium
204mg
20%

Fiber
5g
20%

Iron
3mg
19%

Zinc
2mg
18%

Copper
0.34mg
17%

Vitamin E
1mg
12%

covered percent of daily need
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