Butterflied Trout with Spicy Lettuce, Celery, and Herbs

"If you have any doubts about your fish cooking skills, put an end to them by using a nonstick skillet!"
(serves 4)

1/2 jalapeno, with seeds, very finely chopped (wear gloves, and remove seeds and pith,
     if desired*)
1 T. finely grated lime zest
1 t. finely grated orange zest
Kosher salt
1 small shallot, thinly sliced into rings
1/4 cup fresh range juice
3 T. fresh lime juice
1 T. fish sauce (nam pla or nuoc nam)
1 T. Ponzu Citrus Sauce* or low sodium* soy sauce
Freshly ground black pepper
2 14-16 oz. whole butterflied rainbow trout
2 T. veg 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
1/2 cup mint leaves
Lemon wedges*

Using the side of a chef' knife, mash jalapeno, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a med. bowl and mix in shallot, OJ, lime juice, fish sauce, and Ponzu. Season dressing with S&P. Season trout with S&P. Heat 1 T oil in a large skillet over med.-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 mins. (flesh will be nearly cooked through). Remove from heat, turn fish and let sit until cooked through, about 1 min. more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 T. oil. Toss lettuce, celery, celery leaves, cilantro, mint, and 3 T. dressing in a large bowl; season with S&P. Top trout with salad and spoon on remaining dressing. Serve with lemon wedges.

" A moment of patience in a moment of anger saves you a hundred moments of regret."

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Love,

MM