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Ingredients
| 1⁄2 | jalapeño with seeds, very finely chopped | |
| 1 | tablespoon | finely grated lime zest |
| 1 | tablespoon | finely grated orange zest |
| Kosher salt | ||
| 1 | small | shallot thinly sliced into rings |
| 1⁄4 | cup | fresh orange juice |
| 3 | tablespoons | fresh lime juice |
| 1 | tablespoon | fish sauce (such as nam pla or nuoc nam) |
| 1 | tablespoon | soy sauce (I substitute coconut aminos) |
| Freshly ground black pepper | ||
| 2 | 14–16-ounce whole butterflied rainbow trout | |
| 2 | tablespoons | avocado oil |
| 1 | head | butter lettuce |
| 2 | celery stalks preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal | |
| 1 | cup | cilantro leaves with tender stems |
| 1⁄2 | cup | mint leaves |
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