Peanut-Crusted Fish with Swiss Chard Recipe

Name: Peanut-Crusted Fish with Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 3 tablespoons vegetable oil; 4 garlic cloves, minced; 1/3 cup toasted sunflower or pumpkin seeds; 2 pounds Swiss chard, stems removed, leaves coarsely chopped; 1/2 teaspoon Tabasco, plus more for serving; Salt and freshly ground pepper; 1 large tomato, coarsely chopped; 1 cup peanuts (5 ounces); 1 tablespoon cornmeal; Four 5-ounce trout fillets; 1 large egg white, lightly beaten; Lemon wedges, for serving

Servings: persons

1/2 cup plus 3 tablespoons vegetable oil
4 garlic cloves, minced
1/3 cup toasted sunflower or pumpkin seeds
2 pounds Swiss chard, stems removed, leaves coarsely chopped
1/2 teaspoon Tabasco, plus more for serving
Salt and freshly ground pepper
1 large tomato, coarsely chopped
1 cup peanuts (5 ounces)
1 tablespoon cornmeal
Four 5-ounce trout fillets
1 large egg white, lightly beaten
Lemon wedges, for serving

1
In a large deep skillet, heat 3 tablespoons of the oil.
2
Add the garlic and sunflower seeds and cook over moderate heat, stirring frequently, until golden, about 2 minutes.
3
Add the chard leaves, a handful at a time, and cook until just wilted before adding more.
4
Continue cooking over moderate heat until tender, about 5 minutes.
5
Add the 1/2 teaspoon of Tabasco and season with salt and pepper.
6
Add the tomato to the chard and remove from the heat; keep warm.
7
In a food processor, pulse the peanuts and cornmeal until finely ground.
8
Spread on a plate.
9
Lightly brush the trout fillets with the egg white; season with salt.
10
Dip the trout in the ground peanuts, pressing lightly to help the coating adhere.
11
In a large skillet, heat the remaining 1/2 cup of oil until shimmering.
12
Add the trout fillets and fry over moderately high heat, turning once, until golden and crisp, about 3 minutes per side.
13
Mound the chard on a large platter or plates.
14
Top with the fish and serve with Tabasco and lemon wedges.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plus 3 tablespoons vegetable oil, 4 garlic cloves, minced, 1/3 cup toasted sunflower or pumpkin seeds, 2 pounds Swiss chard, stems removed, leaves coarsely chopped, and more.

Yes, Peanut-Crusted Fish with Swiss Chard falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut-Crusted Fish with Swiss Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions