Trout Bruschetta With Chili Vinaigrette

  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 10 to 12 pieces
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Ingredients

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

Kosher salt and freshly ground pepper 

2 tablespoons finely chopped fresh parsley

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 

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