Butterflied Trout With Spicy Lettuce, Celery, And H

Name: Butterflied Trout With Spicy Lettuce, Celery, And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 jalapeno, 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

Servings: persons

1/2 jalapeno, 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

1
Using the side of a chef's knife, mash jalapeno, 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.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 jalapeno, with seeds, very finely chopped, 1 tablespoon finely grated lime zest, 1 tablespoon finely grated orange zest, Kosher salt, and more.

Yes, Butterflied Trout With Spicy Lettuce, Celery, And Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Trout With Spicy Lettuce, Celery, And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions