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 wholes 12-ounce trout, cleaned
- cornmeal, for sprinkling
- 2 tablespoons unsalted butter
Description
A Dinner Recipe For Escarole-Stuffed Seared Trout
SheKnows
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter