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.