Butterflied Trout with Spicy Lettuce, Celery, and Herbs | Food Stuff

Name: Butterflied Trout with Spicy Lettuce, Celery, and Herbs | Food Stuff
Ingredients: Freshly ground black pepper; 2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal; 1 cup cilantro leaves with tender stems; 1 tablespoon fish sauce (such as nam pla or nuoc nam); ½ jalapeño, with seeds, very finely chopped; Kosher salt; 3 tablespoons fresh lime juice; 1 tablespoon finely grated lime zest; ½ cup mint leaves; ¼ cup fresh orange juice; 1 tablespoon finely grated orange zest; 2 14–16-ounce whole butterflied rainbow trout; 4 Little Gem, butter lettuce, or romaine hearts, leaves separated; 1 small shallot, thinly sliced into rings; 1 tablespoon soy sauce; 2 tablespoons vegetable oil

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Ingredients

Freshly ground black pepper
2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
1 tablespoon fish sauce (such as nam pla or nuoc nam)
½ jalapeño, with seeds, very finely chopped
Kosher salt
3 tablespoons fresh lime juice
1 tablespoon finely grated lime zest
½ cup mint leaves
¼ cup fresh orange juice
1 tablespoon finely grated orange zest
2 14–16-ounce whole butterflied rainbow trout
4 Little Gem, butter lettuce, or romaine hearts, leaves separated
1 small shallot, thinly sliced into rings
1 tablespoon soy sauce
2 tablespoons vegetable oil