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 tablespoon  unsalted butter

Description

Escarole-Stuffed Seared Trout, Recipe

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