Trout Bruschetta With Chili Vinaigrette

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


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


  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. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Pan-Roasted Trout Bruschetta with Chili Vinaigrette

Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

Festive Salad with Tomatoes, Basil and Mozzarella in a Creamy Vinaigrette

Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette