Speckled Trout With Crab-Stuffed Piquillos, Edamame, And Truffle Vinaigrette

2 faves
More from this source
Coastal Living


Add a comment


2 tablespoons rice vinegar

1/4 cup olive oil

1 tablespoon white truffle oil

2 cups fresh edamame

1 shallot, minced

1 tomato, peeled, seeded, and diced

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

4 tablespoons butter, divided

4 (6- to 8-ounce) speckled trout fillets

Crab-stuffed Piquillos

Garnish: fresh herbs

You might also like

John Besh's Louisiana Speckled Trout Amandine
The Kitchn
Cook The Book: Trout Amandine
Serious Eats
Trout Meunière, Old Style
Pan Seared Trout With Pecan Browned Butter
Steamy Kitchen
Cajun Rainbow Trout
Whole Foods Market
Bacon Wrapped Trout With Pesto Recipe
Food Republic
Baked Trout With Broccoli, Apple, And Fennel Slaw
Whole Living
Grilled Trout Fillets With Crunchy Pine-Nut Lem...
Pan-Fried Trout With Chanterelles
Nourished Kitchen
Trout Cakes With Basil Vinaigrette Recipe
Food Republic