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


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)



·       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


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.






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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