Escarole-Stuffed Seared Trout

• 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

1. In a bowl, toss the escarole with the shallot, lemon juice, and 1 teaspoon of olive oil; season with salt and pepper.
2. Stuff the trout cavities with the escarole and close with skewers.
3. Season the fish with salt and pepper and sprinkle with cornmeal.
4. In a cast-iron skillet, heat 1/8 inch of oil.
5. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes.
6. Transfer the trout to a plate.
7. Wipe out the skillet.
8. Melt the butter in the skillet.
9. Add the trout; turn to coat.
10. Remove from the heat and let stand in the pan for 5 minutes.
11. Transfer the trout to plates; serve with lemon wedges.

escarole, shallot, lemon juice, extravirgin olive oil, salt, freshly ground pepper, trout, cornmeal, unsalted butter

Taken from www.delish.com/recipefinder/escarole-stuffed-seared-trout-recipe-fw0610 (may not work)