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–+ servings

Rainbow Trout with Lettuce, Celery, and Herbs

Adapted from Bon Appetit Magazine
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.
5 from 1 vote
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Servings 4 servings

Ingredients
  

  • ½ 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
  • ¼ 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 
  • ½ cup mint leaves

Instructions
 

  • 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.
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