Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette

Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette
Photo by Ralph Anderson

Ingredients

  • Crab-stuffed Piquillos
  • Crab-stuffed Piquillos
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 shallot, minced
  • 1 shallot, minced
  • Garnish: fresh herbs
  • + 17 more ingredients
    • Garnish: fresh herbs
    • 2 tablespoons rice vinegar
    • 2 tablespoons rice vinegar
    • 1 tomato, peeled, seeded, and diced
    • 1 tomato, peeled, seeded, and diced
    • 4 tablespoons butter, divided
    • 4 tablespoons butter, divided
    • 1 tablespoon white truffle oil
    • 1 tablespoon white truffle oil
    • ¼ cup olive oil
    • ¼ cup olive oil
    • 2 cups fresh edamame
    • 2 cups fresh edamame
    • 4 (6- to 8-ounce) speckled trout fillets
    • 4 (6- to 8-ounce) speckled trout fillets
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh thyme

Combine first 3 ingredients in a large bowl, whisking well. Stir in edamame and next 4 ingredients. Set aside.Heat 2 tablespoons butter in a skillet over medium-high heat. Cook 2 trout fillets, skin side down, 5 minutes or until skin becomes crispy and lightly browned. Turn fish and cook an addit...

View full recipe at My Recipes

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