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Ingredients

• 1 cup  packed chopped escarole
• 1   small shallot, thinly sliced
• 1/2 teaspoon  fresh lemon juice, plus lemon wedges, for serving
•   Extra-virgin olive oil
•   Salt and freshly ground pepper
• 2   whole 12-ounce trout, cleaned
•   Cornmeal, for sprinkling
• 2 tablespoons  unsalted butter

Description

This One-skillet Dish From Utah's Amangiri Resort Has More Flavor Than Its Short Ingredient List Suggests, Especially If Made With Fresh-caught Fish.

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