Escarole-Stuffed Seared Trout

1. 1

   In a bowl, toss the escarole with the shallot, lemon juice, and 1 teaspoon of olive oil; season with salt and pepper.

2. 2

   Stuff the trout cavities with the escarole and close with skewers.

3. 3

   Season the fish with salt and pepper and sprinkle with cornmeal.

4. 4

   In a cast-iron skillet, heat 1/8 inch of oil.

5. 5

   Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes.

6. 6

   Transfer the trout to a plate.

7. 7

   Wipe out the skillet.

8. 8

   Melt the butter in the skillet.

9. 9

   Add the trout; turn to coat.

10. 10

    Remove from the heat and let stand in the pan for 5 minutes.

11. 11

    Transfer the trout to plates; serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.