- Prep: 15 min
- Cook Time: 8 min
- Total: 23 min
- Serving: 2 Servings
Escarole is an extremely versatile leaf vegetable that has a slightly bitter flavor. Combine it with fresh shallots, lemon juice and olive oil to create a fragrant and tasty stuffing for butter-coated seared trout.
- 1 cup packed chopped escarole
- 1 small shallot, thinly sliced
- 1/2 teaspoon fresh lemon juice, plus lemon wedges for serving
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 2 wholes 12-ounce trout, cleaned
- Cornmeal, for sprinkling
- 2 tablespoons unsalted butter
- Place the escarole, shallot, lemon juice, 1 teaspoon of olive oil and a few pinches of salt and pepper into a bowl and toss well to combine. Stuff the mixture into the trout and then close the fish shut with skewers.
- Sprinkle the trout with salt, pepper and cornmeal and then place in a large skillet filled with 1/8-inch of very hot oil. Cook for 8 minutes over medium heat, turning once after 4 minutes.
- Place the butter in a clean skillet over medium heat to melt and then add the fish to the pan; flip the fish until well coated with the butter. Remove the pan from the heat and let stand in the melted butter for 5 minutes before serving with lemon wedges.