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