You may also like
Categories:
lime zest orange zest kosher salt shallot orange juice lime juice fish sauce soy sauce freshly ground black pepper trout vegetable oil gem celery stalks cilantro mint leaves
Viewed: 27 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
