Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons rice vinegar |
1/4 cup olive oil |
1 tablespoon white truffle oil |
2 cups fresh edamame |
1 shallot, minced |
1 tomato, peeled, seeded, and diced |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
4 tablespoons butter, divided |
4 (6- to 8-ounce) speckled trout fillets |
crab-stuffed piquillos |
garnish: fresh herbs |
Directions:
1. Combine first 3 ingredients in a large bowl, whisking well. Stir in edamame and next 4 ingredients. Set aside.
2. 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 additional 5 minutes or until done. Repeat with remaining butter and trout.
3. Spoon edamame salad on each of four plates. Top with trout and Crab-stuffed Piquillos. Garnish, if desired.
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