Michael's Valentine's Day present was to introduce me to another delicious mid-week meal!
This seared trout recipe in Food & Wine took about 30 minutes, which was perfect with the Trader Joe's mushroom risotto that also took about 30 minutes on the stove top!
Actually, his REAL Valentine's Day present was just to take an evening off work to have a nice dinner with me. Poor Michael is working nights and weekends to meet a tight deadline the first week of March so I'm trying to get accustomed to doing my own thing again... at least for a couple more weeks.
Hope everyone had a special and romantic Valentine's Day!
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
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.
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