Butterflied Trout With Spicy Lettuce, Celery, And Herbs

• 1/2 jalapeno, with seeds, very finely chopped
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated orange zest
• Kosher salt
• 1 small shallot, thinly sliced into rings
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon soy sauce
• Freshly ground black pepper
• 2 (14-16-ounce) whole butterflied rainbow trout
• 2 tablespoons vegetable oil
• 4 Little Gem, butter lettuce, or romaine hearts, leaves separated
• 2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
• 1 cup cilantro leaves with tender stems
• 1/2 cup mint leaves

1. Using the side of a chef's knife, mash jalapeno, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and soy sauce. Season dressing with salt and pepper.
2. Season trout with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 minutes (flesh will be nearly cooked through). Remove from heat, turn fish, and let sit until cooked through, about 1 minute more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 tablespoon oil.
3. Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.

lime zest, orange zest, kosher salt, shallot, orange juice, lime juice, fish sauce, soy sauce, freshly ground black pepper, trout, vegetable oil, gem, celery stalks, cilantro, mint leaves

Taken from www.epicurious.com/recipes/food/views/butterflied-trout-with-spicy-lettuce-celery-and-herbs-56389767 (may not work)