Ingredients
- 1 cup(s) packed chopped escarole
- 1 small shallot, thinly sliced
- 1/2 teaspoon(s) fresh lemon juice, plus lemon wedges for serving
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 2 whole(s) 12-ounce trout, cleaned
- Cornmeal, for sprinkling
- 2 tablespoon(s) unsalted butter
Description
Escarole-Stuffed Seared Trout - The Huffington Post
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