Chard-Stuffed Rainbow Trout with Charred Tomato Vinaigrette

Chard-Stuffed Rainbow Trout with Charred Tomato Vinaigrette

This is a fast, healthy meal that doesn’t need a lot of work. You can even make the chop the chard mixture and make the tomato vinaigrette in advance, to make as a quick weeknight dinner.

Ingredients:

  • 2 large tomatoes, cut into 1/2-inch thick slices
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tbsp capers, drained
  • 6 tbsp EVOO, divided
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 garlic cloves
  • 1/2 tsp kosher salt, divided
  • 3/4 tsp 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 portion of stems, thinly sliced
  • 1/4 cup chopped fresh basil
  • 4 6-oz butterflied boneless rainbow trout, heads and tails removed
  • 1/4 cup pitted Niçoise olives
  • 5 thyme sprigs

Directions:

  1. Heat a large cast-iron pan or grill pan over high. Ad 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 EVOO, rosemary, juice, vinegar, 2 garlic cloves, 1/4 tsp salt, and 1/4 tsp pepper; blend until smooth.
  2. Heat a large nonstick skillet over medium-high. Add 1 tbsp oil to pan. Ad 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 tsp salt and remaining 1/2 tsp pepper. Place about 1/2 cup chard mixture in each butterflied trout and fold halves back together.
  4. Preheat oven to 400°F. Spread charred tomato mixture in bottom of a 9×13-inch glass or ceramic baking dish. Sprinkle olives over tomato mixture; spread thyme sprigs over mixture. Heat remaining 1 tbsp oil in large nonstick skillet over medium-high. Add 2 stuffed 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. Place baking dish in oven; bake at 400°F for 12 minutes or until trout is just cooked through. Serves 4 (serving size: 1 stuffed trout).
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