Speckled Trout With Crab-Stuffed Piquillos, Edamame, And Truffle Vinaigrette

• 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
• Garnish: fresh herbs

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.

rice vinegar, olive oil, truffle oil, fresh edamame, shallot, tomato, thyme, salt, butter, trout, fresh herbs

Taken from www.myrecipes.com/recipe/speckled-trout-with-crab-stuffed-piquillos-edamame-truffle-vinaigrette (may not work)