Lovely recipe ( healthy too) for Idaho Trout and Swiss Chard! YUM!

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Came across this recipe and tried it out. It was really divine. So easy and quick too. We grow our own garlic, rosemary, onions, swiss chard, thyme, etc etc – so it was easy to pull together. Just had to buy the fish from Amazon Fresh – which delivers here three times a week -what a BLESSING that service is – the best freshest fish and meat and so much more. I am a HUGE fan!

 

Swiss Chard Trout with Charred Tomato Vinaigrette (this serves two or four depending on the big eaters in your family)

Ingredients:

 

·       2 large tomatoes, cut into 1/2-in.-thick slices

·       1/4 cup fresh flat-leaf parsley leaves

·       2 tablespoons capers, drained

·       6 tablespoons olive oil, divided

·       1 tablespoon chopped fresh rosemary

·       2 tablespoons fresh lemon juice

·       2 tablespoons red wine vinegar

·       2 garlic cloves

·       1/2 teaspoon kosher salt, divided

·       3/4 teaspoon freshly ground black pepper, divided

·       1 red bell pepper, stemmed, seeded, and sliced into thin strips

·       1 yellow bell pepper, stemmed, seeded, and sliced into thin strips

·       1 shallot, thinly sliced

·       3 garlic cloves, thinly sliced

·       1 bunch chard, leaves and top portions of stems thinly sliced

·       1/4 cup chopped fresh basil

·       4 (6-oz.) butterflied boneless trout, heads and tails removed

·       1/4 cup pitted Niçoise olives

·       5 thyme sprigs

Directions:

1.   Heat a large cast iron pan or grill pan over high. Add tomato slices to pan; cook 6 minutes on each side or until well charred. Place tomatoes in a blender. Add parsley, capers, 1/4 cup olive oil, rosemary, juice, vinegar, 2 garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth.

2.   Heat a large nonstick skillet over medium-high. Add 1 tablespoon oil to pan. Add bell peppers, shallot, and sliced garlic cloves; sauté 4 minutes or until tender. Add chard; sauté 2 minutes or until just wilted. Remove from heat; stir in chopped basil.

3.   Sprinkle trout inside and out evenly with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper.

4.   Preheat oven to 400°F. Spread charred tomato mixture in bottom of a 9- x 13-inch glass or ceramic baking dish. Sprinkle olives over tomato mixture; spread thyme sprigs over mixture. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high. Add 2 trout to pan; cook 2 minutes or until skin is golden brown. Turn trout over; cook 2 minutes. Place browned trout in prepared baking dish. Repeat procedure with remaining 2 trout.

5. Cover the tops of the trout with the swiss chard mixture

6. Place baking dish in oven; bake at 400°F for 12 minutes or less until trout is just cooked through.

 

 

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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