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Author Notes: A simple whole fish recipe that's perfect for an outdoor summer get together with friends! —mtlabor
- 1 cup swiss chard, chopped
- 1 shallot, thinly sliced
- juice from 1 lemon
- olive oil
- salt and pepper to taste
- 2 headless whole trout, cleaned
- 2 tablespoons unsalted butter
- 3-4 yellow squash, sliced
- 1 cup corn
- In a medium bowl, toss the chard with the shallots, lemon juice, and 1 tablespoon of the olive oil. Stuff the trout cavities and close with skewers. (My skewers were a bit too large, so you could probably use some thick toothpicks to do this also). Season the outside of the fish with salt and pepper and sprinkle with cornmeal.
- In a large skillet, heat 1/8 inch of olive oil under medium high heat. Add the trout and cook until skin is crisp and fish is cooked, about 8 to 10 minutes, depending on the size of your trout. Transfer trout to a plate and wipe your skillet clean.
- Melt the butter in the skillet and add the trout back in. Turn to coat well. Remove from the heat and allow trout to sit in butter for about 5 minutes or so. This adds so much flavor to the fish, it's definitely not a step to skip.
- While you're waiting for the trout, you can make your squash and corn. In a medium skillet, add 1 tablespoon of olive oil and heat under medium high heat. Add squash and corn and saute until squash starts to soften, about 5 minutes.
- Serve trout with the squash & corn mixture and with lemon wedges!
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