Pan-Roasted Trout Bruschetta With Chili Vinaigrette
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Bread (loaf country-style)1 tsp
Salt1 cup
Olive Oil3 tbsps
Garlic (minced)2 cups
Chili Oil1 cup
Extra-Virgin Olive Oil1 cup
Sherry Vinegar1 cup
Chili PowderDirections:
1
Preheat the oven to 375 degrees F
2
Slice the bread into 1/4-inch thick slices
3
Cut those slices in half on a diagonal
4
Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil
5
Season with salt and pepper
6
Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes
7
On a baking sheet covered with foil, sprinkle salt over the foil
8
Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt
9
Set aside in refrigerator for 10 minutes
10
Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley
11
Rinse the trout fillets and pat dry
12
Sprinkle some pepper on the fillets
13
In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess
14
Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately high heat
15
When hot, add the fish, skinned side up, and cook until crisp, about 1 minute
16
Turn with an offset spatula and cook on the skinned side until done, about 1 minute
17
Transfer to paper towels to drain
18
To serve, cut the trout into bite size pieces
19
Top each toast with a slice of roasted pepper and a piece of trout
20
Spoon some of the vinaigrette over the trout
21
Scatter a few olives around each portion, and dust the fish with the remaining parsley
22
Serve immediately