Escarole-Stuffed Seared Trout
© Tina Rupp

Escarole-Stuffed Seared Trout


This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.

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  1. 1 cup packed chopped escarole
  2. 1 small shallot, thinly sliced
  3. 1/2 teaspoon fresh lemon juice, plus lemon wedges, for serving
  4. Extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 2 whole 12-ounce trout, cleaned
  7. Cornmeal, for sprinkling
  8. 2 tablespoons unsalted butter
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

A zesty, lemony Vermentino.