Name: Rice-Seared Trout with Hazelnut Brown Butter
Yield: 4 Servings
Ingredients: 1 cup uncooked jasmine rice; 1 small orange, preferably mandarin; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 3 tablespoons fresh lime juice; 1 teaspoons finely grated peeled ginger plus 2 Tbsp. matchstick-size pieces; 1/2 teaspoon finely grated garlic; 1/2 cup (1 stick) unsalted butter; 12 fresh cilantro leaves; 12 fresh mint leaves; 1/4 cup hazelnuts, toasted, very coarsely chopped; 4 4—5-ounce skin-on trout fillets; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

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