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

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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

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