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Ralph Anderson Photo by: Ralph Anderson

Speckled Trout with Crab-stuffed Piquillos, Edamame, and Truffle Vinaigrette

Coastal Living MARCH 2005

  • Yield: Makes 4 servings


  • 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


Combine first 3 ingredients in a large bowl, whisking well. Stir in edamame and next 4 ingredients. Set aside.

Heat 2 tablespoons butter in a skillet over medium-high heat. Cook 2 trout fillets, skin side down, 5 minutes or until skin becomes crispy and lightly browned. Turn fish and cook an additional 5 minutes or until done. Repeat with remaining butter and trout.

Spoon edamame salad on each of four plates. Top with trout and Crab-stuffed Piquillos. Garnish, if desired.