Broiled Trout With Scallion And Ginger

Serves 2 · 15 minutes

This is the fastest way we know to cook a whole trout. Butterflied and boned, it lies flat, so the broiler does all the work: no flipping, no sticking, nothing to watch except the color of the skin. The scallion and ginger go on raw, and a few tablespoons of shimmering hot oil poured over the top cook them in a second and release the aroma. Finish with soy and eat with rice.

Ingredients

• 1 butterflied, head-on rainbow trout (about 1 lb), boned
• 1 tsp kosher salt
• 1 Tbsp neutral oil for the pan, plus 3 Tbsp for pouring
• 4 scallions, cut into 3-inch lengths and sliced into thin strips
• 1 2-inch piece of fresh ginger, peeled and cut into fine matchsticks
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil (optional)
• Steamed rice, to serve

Method

1. Set an oven rack about 6 inches below the broiler element and turn the broiler on high. Line a sheet pan with foil and brush it with 1 Tbsp oil.
2. Pat the trout dry on both sides. Open it like a book and lay it skin-side down on the pan. Season the flesh evenly with the salt.
3. Broil for 6 to 8 minutes, without flipping, until the flesh is opaque all the way through and the thickest part flakes with a fork. The edges of the skin should be crisp and a little charred.
4. Slide the trout onto a warm platter. Pile the scallion and ginger down the center of the fish.
5. Heat the remaining 3 Tbsp neutral oil in a small pan until it shimmers and just starts to smoke. Pour it directly over the scallion and ginger. It will sizzle and the aromatics will wilt instantly.
6. Spoon the soy sauce over the top, add the sesame oil if using, and serve right away with rice.

Notes

• If your trout still has pin bones, run a finger along the flesh and pull any you feel with tweezers before cooking.
• No broiler? Roast at 450°F for 10 to 12 minutes instead.
• Arctic char works the same way and takes a minute or two longer under the broiler.

Order butterflied trout