Trout Bruschetta With Chili Vinaigrette
- Level: Easy
- Yield: 10 to 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 305
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 67
- Sodium
- 380
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
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
- 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.