Name: Trout Bruschetta With Chili Vinaigrette
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 10 to 12 pieces
Ingredients: 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; 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

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

Courtesy of Food Network Magazine

Trout Bruschetta With Chili Vinaigrette

Ingredients

For the bruschetta:

For the chili vinaigrette:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Holiday Entertaining

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages