Ingredients
1 c. packed chopped escarole
1 small shallot
1/2 tsp. fresh lemon juice
extra-virgin olive oil
salt
Freshly ground pepper
2 whole 12-ounce trout
cornmeal
2 tbsp. unsalted butter
Preparation
Step 1In 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.Step 2In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.Step 3Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.
