- 8 whole trout (4 1/2 lbs. total), cleaned, boned, rinsed, and at room temperature
- About 1 tsp. kosher salt, divided
- 8 thin slices smoked salmon* (4 to 5 oz. total)
- 1/2 cup cornmeal
- 6 to 7 tbsp. extra-virgin olive oil, divided
- 1 pound (2 pts.) mini multicolored bell peppers, stemmed, seeded, and cut in half lengthwise
- 2 limes, cut in wedges
- calories 290
- caloriesfromfat 53 %
- protein 23 g
- fat 17 g
- satfat 2.7 g
- carbohydrate 11 g
- fiber 1.2 g
- sodium 512 mg
- cholesterol 55 mg
How to Make It
Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). Stuff each with a single layer of smoked salmon, dividing evenly. In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.
Pour 2 tbsp. oil into each of two 12-in. frying pans, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put 3 fish in each pan and sauté, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven. Repeat cooking in 1 pan with 1 to 2 more tbsp. oil and remaining fish.
Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it's dry, then set over medium-high heat. Quickly sauté peppers until they're softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lime wedges.
*Use soft, cold-smoked salmon, also called Nova or lox.
Note: Nutritional analysis is per serving.