Butterflied Trout with Spicy Lettuce, Celery, and Herbs
Butterflied Trout with Spicy Lettuce, Celery, and Herbs is a flavorful Thai Thai Recipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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 tablespoon 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 tablespoon oil.
Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper.
Top trout with salad and spoon remaining dressing over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.