Escarole-Stuffed Seared Trout
Recipe from
Food & Wine
This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.
Servings:
2
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
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1 cuppacked chopped escarolesee savings
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1small shallot, thinly slicedsee savings
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1/2 teaspoonfresh lemon juice, plus lemon wedges, for servingsee savings
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Extra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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2whole 12-ounce trout, cleanedsee savings
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Cornmeal, for sprinklingsee savings
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2 tablespoonsunsalted buttersee savings
Directions
1.
In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.
2.
In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.
3.
Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.
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