Trout Bruschetta With Chili Vinaigrette

Total Time:
55 min
45 min
10 min

10 to 12 pieces

  • For the bruschetta:
  • 12 1/4 -inch-thick slices country-style bread, cut in half crosswise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Freshly ground pepper
  • 4 trout fillets, skin on
  • 1/2 cup instant flour (such as Wondra)
  • 1 cup chopped roasted red peppers
  • 16 oil-cured black olives, halved and pitted
  • 2 tablespoons finely chopped fresh parsley
  • For the chili vinaigrette:
  • 1 tablespoon chili powder
  • 1 large clove garlic, minced
  • 3 tablespoons sherry vinegar
  • 4 tablespoons hot chili oil
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley

Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes.

Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.

Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.

Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.

Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels.

To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.

Photograph by David Malosh

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