Butterflied Trout With Spicy Lettuce Celery And Herbs Recipes

BUTTERFLIED TROUT WITH SPICY LETTUCE, CELERY, AND HERBS

Butterflied Trout with Spicy Lettuce, Celery, and Herbs image

Provided by Alison Roman

Categories Kid-Friendly Trout Celery Summer Healthy Soy Sauce Lettuce Bon Appétit Small Plates

Yield 4 Servings

Number Of Ingredients 16

Ingredients

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 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

Steps:

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 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.

BUTTERFLIED TROUT IN LEMON CAPER BUTTER

Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

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2015-06-23 Step 1. 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. …
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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.
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