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Butterflied Trout with Spicy Lettuce, Celery, and Herbs

Name: Butterflied Trout with Spicy Lettuce, Celery, and Herbs
Cuisine: southeast_asian
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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