Trout Bruschetta With Chili Vinaigrette

Name: Trout Bruschetta With Chili Vinaigrette
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 12 inches thick slices country-style bread, cut in half crosswise; 4 Tbsps hot chili oil; 1 Tbsp chili powder; 118 milliliters instant flour (such as Wondra); 2 Tbsps finely chopped fresh parsley; 1 large clove garlic, minced; 10 servings Kosher salt; 10 servings Kosher salt and freshly ground pepper; 16 oil-cured black olives, halved and pitted; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for brushing; 10 servings Freshly ground pepper; 237 milliliters chopped roasted red peppers; 3 Tbsps sherry vinegar; 4 fillets trout fillets, skin on

The recipe Trout Bruschett It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as a hor d'oeuvre. Head to the store and pick up garlic, kosher salt, olive oil, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Make the bruschetta: Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bread

Equipment you will use

Baking Sheet

Bake until crisp, 5 to 6 minutes.

Equipment you will use

Oven

Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil.

Ingredients you will need

Salt

Equipment you will use

Baking Sheet

Aluminum 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.

Ingredients you will need

Trout Fillets

Salt

Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute.

Ingredients you will need

Chili Powder

Vinaigrette

Chili Pepper

Toast

Equipment you will use

Frying Pan

Let cool. In a small bowl, whisk the chili powder, garlic and vinegar.

Ingredients you will need

Chili Powder

Vinegar

Garlic

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Whisk

Bowl

Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.

Ingredients you will need

Chili Oil

Olive Oil

Parsley

Pepper

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Trout Fillets

Pepper

All Purpose Flour

Trout

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.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Offset Spatula

Frying Pan

Drain on paper towels.

Equipment you will use

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.

Ingredients you will need

Roasted Red Peppers