TROUT BRUSCHETTA WITH CHILI VINAIGRETTE

Trout Bruschetta With Chili Vinaigrette image

Provided by Michael Chiarello : Food Network

Time 55m

Yield 10 to 12 pieces

Number Of Ingredients 17

Previous Next

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
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

Steps:

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.