Traditional recipes

Butterflied Trout with Spicy Lettuce, Celery, and Herbs

Butterflied Trout with Spicy Lettuce, Celery, and Herbs

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.


  • ½ jalapeño, with seeds, very finely chopped
  • 1 tablespoon finely grated lime zest
  • 1 tablespoon finely grated orange zest
  • 1 small shallot, thinly sliced into rings
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 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

Recipe Preparation

  • 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.

  • 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.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 320 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 115 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 42 Sodium (mg) 680Reviews Section

Watch the video: Pan-roasted Fjord Trout with courgettes and sauce vierge by Daniel Galmiche (October 2021).