Rainbow trout is one of Ken’s favorites. If it’s on a restaurant menu, I can pretty much count on his ordering it. To make it at home is so simple and also budget-friendly.I asked the fishmonger to butterfly it for me, leaving the tail, because I think it looks nice on the plate. There are a few bones, but they are really soft and fairly easy to remove if you’d like before cooking. Be sure to open it up and season it well with salt and pepper.
I also seasoned the skin side, then cooked the trout on medium high heat till the skin was golden and crispy and the flesh was almost fully cooked on that side. Then I turned it carefully, one time only, to repeat on the opposite side. You can check the doneness on the inside by gently raising the top side with your spatula to peek inside.
The salad is my favorite butter lettuce (also known as Boston Bibb), thinly sliced celery, cilantro, and mint leaves, dressed with a citrusy vinaigrette. It really was the perfect, fresh accompaniment for the trout.
Rainbow Trout with Lettuce, Celery, and Herbs
Yield 4 servings
Rainbow trout is one of Ken's favorites. If it's on a restaurant menu, I can pretty much count on his ordering it. To make it at home is so simple and also budget-friendly.
- 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 coconut aminos (or soy sauce, if you want)
- Freshly ground black pepper
- 2 14–16-ounce whole butterflied rainbow trout
- 2 tablespoons avocado oil
- 1 head butter lettuce
- 2 celery stalks, preferably with leaves, thinly sliced on a diagonal
- 1 cup cilantro
- 1/2 cup mint leaves
Mix jalapeño, lime zest, and orange zest with a pinch of salt and mash it together using a mortar and pestle, or just pressing it against the side of the bowl with the back of a spoon. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and coconut aminos(or soy sauce). Season dressing with salt and pepper.
Season trout with salt and pepper both inside and out. Heat 1 Tablespoon of the oil in a large skillet over medium-high heat. Cook 1 trout, skin side down, until golden brown and crisp, and till the flesh is nearly cooked through. Carefully turn the fish and repeat on the opposite side. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 Tbsp. oil.
Toss lettuce, celery, cilantro, mint, and 3 Tbsp. dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.