Ingredients for Butterflied Trout with Spicy Lettuce, Celery, and Herbs

• 1/2 jalapeño, with seeds, very finely chopped

• 1 tablespoon finely grated lime zest

• 1 tablespoon finely grated orange zest

• Koshersalt

• 1 small shallot, thinly sliced into rings

• 60ml fresh orange juice

• 45ml fresh lime juice

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)

• 1 tablespoon soy sauce

• Nymalen svartpeppar

• 2 (14–450g ) whole butterflied rainbow trout

• 2 matskedar vegetabilisk olja

• 4 Little Gem, butter lettuce, or cos hearts, leaves separated

• 2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal

• 1 cup coriander leaves with tender stems

• 1/2 cup mint leaves

Using the side of a chef's knife, mash jalapeño, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and soy sauce. Season dressing with salt and pepper.

Season trout with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 minutes (flesh will be nearly cooked through). Remove from heat, turn fish, and let sit until cooked through, about 1 minute more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 tablespoon oil.

Toss lettuce, celery, celery leaves (if using), coriander, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.

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