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Butterflied Trout with Spicy Lettuce, Celery and Herbs



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 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

½ cup mint leaves


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.

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.