↞ recipe box start page
Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients
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 whole 12-ounce trout, cleaned
Cornmeal, for sprinkling
2 tablespoons unsalted butter
Directions
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.
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.
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.
serves 2
view more member recipes
Escarole-Stuffed Seared Trout
view my recipes
print
save
Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients
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 whole 12-ounce trout, cleaned
Cornmeal, for sprinkling
2 tablespoons unsalted butter
Directions
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.
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.
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.
serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Haddock In Pinot Grigio With Stuffed Tomatoes, Escarole And Rigatoni
by sgre52160
1 large piece of haddock for two (about 1 pound) 1 pint of grape tomatoes sliced or 4 plum tomatoes sliced Italian flavored breadcrumbs 1 teaspoon garlic powder 3/4 cup extra virgin olive oil plus
by sgre52160
1 large piece of haddock for two (about 1 pound) 1 pint of grape tomatoes sliced or 4 plum tomatoes sliced Italian flavored breadcrumbs 1 teaspoon garlic powder 3/4 cup extra virgin olive oil plus
Downhome Stuffed Trout
by sgre52160
16 speckled trout fillets 1/4 cup melted butter Stuffing 1/2 cup butter 1/2 cup chopped onion 1/2 cup chopped green onions 1 pound crab meat, picked to remove all shells 1/4 pound shri
by sgre52160
16 speckled trout fillets 1/4 cup melted butter Stuffing 1/2 cup butter 1/2 cup chopped onion 1/2 cup chopped green onions 1 pound crab meat, picked to remove all shells 1/4 pound shri
Escarole Calabrese
by sgre52160
1 head escarole 1/3 cup extra virgin olive oil, plus more for drizzling 3 garlic cloves thinly sliced 1 cup spicy sopressata or other dried Italian sausage, roughly chopped 1 small onion roughly c
by sgre52160
1 head escarole 1/3 cup extra virgin olive oil, plus more for drizzling 3 garlic cloves thinly sliced 1 cup spicy sopressata or other dried Italian sausage, roughly chopped 1 small onion roughly c
Straciatella With Escarole
by ICOOK2
Ingredients 3 can(s) (14- to 14 1/2-ounce) chicken broth 3 cup(s) water 1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces 3 large eggs 1/3 cup(s) freshly grated Pecorino Roman
by ICOOK2
Ingredients 3 can(s) (14- to 14 1/2-ounce) chicken broth 3 cup(s) water 1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces 3 large eggs 1/3 cup(s) freshly grated Pecorino Roman
view more member recipes
related CDKitchen recipes
Grilled Rainbow Trout with Citrus and Cilantro
Boiled Trout
Baked Trout With Lemon Sauce
Russian-Style Trout
Baked Trout with Fresh Garden Herbs
Italian Escarole with Garlic
Herb Stuffed Trout With Orange And Onion
Broiled Trout Mediterranean
Trout Stuffed Japanese Style
Meatball Escarole Soup