Escarole-Stuffed Seared Trout

Name: Escarole-Stuffed Seared Trout
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Cornmeal, for sprinkling; 237 milliliters packed chopped escarole; 1 teaspoons fresh lemon juice, plus lemon wedges, for serving; 2 servings Extra-virgin olive oil; 2 servings Salt and freshly ground pepper; 1 small shallot, thinly sliced; 6 kilograms whole 12-ounce trout, cleaned; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Escarole-Stuffed Seared Trout A mixture of butter, trout, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper