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magazine lettuce wraps with smoked trout
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
4.3
(4.3)
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
3.5
(3.49)
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Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
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(4.44)
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Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.
3.0
(3)
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You can substitute whitefish or hot-smoked salmon for the trout.
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4.0
(4.2)
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Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
3.7
(3.67)
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Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
4.0
(3.77)
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Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; check out the rest for the remaining days here.
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4.4
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4.3
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The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.
4.0
(4.2)
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A super healthy way to start the day.
4.4
(4.4)
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“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.
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