
Rainbow Trout with Spanish Spice Rub and Grilled Chard
INGREDIENTS
For the Riverence Rainbow Trout:
- 2 Riverence Rainbow Trout Butterfly Fillets, thawed
- 2 teaspoons extra virgin olive oil, divided
- 2 teaspoons Spanish or smoked paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the chard:
- 1 bunch Swiss chard, washed, stemmed and dried
- 2 teaspoons olive oil
- Salt and pepper
- Splash of red wine vinegar
For the rice:
- 1 cup whole grain rice, steamed
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon thyme, chopped
- 1 lemon or lime, cut into wedges
DIRECTIONS
- Coat Riverence Trout fillet with the olive oil. Mix paprika, salt, pepper, oregano and thyme together and spread evenly on both sides of trout.
- Heat grill on medium-high heat. When heated, coat the grates with a small amount of oil or non-stick spray. Place trout onto grill, skin side up. Cook until grill marks have formed (about 4 minutes). Turn over and cook for an additional 2 minutes. Cut chard leaves into quarters and lightly coat with 2 teaspoons extra-virgin olive oil, and place on heated grill. Cook until wilted and outer edges of leaves begin to char, approximately 2-3 minutes. Remove from grill and season with salt and pepper.
- Fold leaves over and place on the center of plate. Add chopped parsley and thyme to the prepared, steamed rice. Mix together and plate ½ cup rice next to the chard.
- Lay the Riverence trout fillet partially over the rice and chard. Serve with a lemon or lime wedge and drizzle with a little extra virgin olive oil.