Trout Bruschetta With Chili Vinaigrette Recipe

Name: Trout Bruschetta With Chili Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 tablespoons finely chopped fresh parsley

Servings: persons

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
2 tablespoons finely chopped fresh parsley

1
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.
2
Bake until crisp, 5 to 6 minutes.
3
Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil.
4
Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt.
5
Set aside in the refrigerator for 10 minutes.
6
Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute.
7
Let cool.
8
In a small bowl, whisk the chili powder, garlic and vinegar.
9
Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
10
Rinse the trout fillets and pat dry.
11
Season the trout with pepper.
12
Fill a shallow dish with the instant flour.
13
Dredge the fillets in the flour, shaking off the excess.
14
Heat 2 tablespoons olive oil in a large skillet over moderately high heat.
15
When hot, add the fish, skin-side down, and cook until crisp, about 1 minute.
16
Turn with an offset spatula and cook on the other side until done, about 1 minute.
17
Drain on paper towels.
18
To serve, cut the trout into bite-size pieces.
19
Top each toast with a piece of roasted red pepper and a piece of trout.
20
Spoon some of the vinaigrette over the trout.
21
Sprinkle with the olives and parsley.
22
Photograph by David Malosh

3919

kcal

Calories

430

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Trout Bruschetta With Chili Vinaigrette 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!

Trout Bruschetta With Chili Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions