Citrus & Herb-Stuffed Whole Trout

INGREDIENTS

  • 2 green onions

  • 1/2 serrano pepper, partially seeded and minced

  • 1 tsp honey

  • 1 garlic clove

  • 1/4 cup extra-virgin olive oil, plus more for drizzling

  • 1 zest of a lime

  • 1 lime juiced

  • kosher salt

  • freshly cracked black pepper

  • 2 small whole trout, scaled and cleaned

  • 1/2 meyer lemon, thinly sliced

  • 1/2 blood orange, thinly sliced

  • 1/2 bunch of fresh cilantro

  • Special equipment: kitchen twine

INSTRUCTIONS

  • Pre-heat the oven to 450°F.

  • Set aside a handful cilantro stems and chives to stuff the fish. Finely chop the remaining green until you have about 1 Tbsp. In a small bowl, combine the chopped chives, serrano pepper, honey and olive oil. Using a Microplane, grate the garlic into the mixture. Stir in the lime zest and lime juice. Season with salt and pepper.

  • Prepare a sheet pan with an oven rack placed inside. Lay the fish on a large work surface covered with parchment paper. Season the cavity of the fish with salt and pepper. Stuff each fish with 3 slices of citrus and 2 or 3 stems of cilantro set aside earlier. Drizzle the outside of the fish with olive oil and season with salt and pepper. Lay a small handful of the remaining cilantro stems on top of each fish and secure with kitchen twine in 3 places.

  • Transfer the fish to the prepared sheet pan. Roast the fish for 10 minutes, then turn on the broiler and roast for another 5-7 minutes, until crispy, golden and starting to char in some places. The internal temperature taken at the backbone should be 140°F.

  • Transfer to a platter and scatter handfuls of torn cilantro a over the fish. Serve the sauce on the side.

Recipe adapted from Wolfgourmet.com.

Haley Smith