Ingredients

  • Freshly ground black pepper
  • 2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
  • 1 cup cilantro leaves with tender stems
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • ½ jalapeño, with seeds, very finely chopped
  • Kosher salt
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime zest
  • ½ cup mint leaves
  • ¼ cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 2 14–16-ounce whole butterflied rainbow trout
  • 4 Little Gem, butter lettuce, or romaine hearts, leaves separated
  • 1 small shallot, thinly sliced into rings
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Using the side of a chefs knife, mash jalapeo, lime zest, and orange zest with a pinch of salt on a cutting board to a paste.
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Step 2

  • 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.
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Step 3

  • 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).
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  • Length: 4 minutes

Step 4

  • Remove from heat, turn fish, and let sit until cooked through, about 1 minute more.
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  • Length: 1 minutes

Step 5

  • 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.
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