Almond Crusted Trout With Swiss Chard Food

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS

Steps:

• Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
• Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
• Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
• Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
• 6th ingredient - dried cherries, golden raisins, diced apricots

ALMOND-CRUSTED TROUT

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
• Rub mixture over trout fillets.
• Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
• Garnish fillets with fresh dill before serving.

ALMOND CRUSTED TROUT WITH SWISS CHARD

Steps:

• 1. Place almond flour in a shallow bowl. Brush flesh side of fish fillets with mustard, and gently press mustard side of each fillet into almond flour, leaving the skin side bare. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 fillets, flesh side down, and cook until golden brown and lightly crispy, 2 to 3 minutes. Turn fillets, and cook until the flesh is flaky and cooked through. Transfer to a plate lined with paper towels. Wipe skillet clean, and repeat procedure with 1 tablespoon oil and remaining 2 fillets. Sprinkle cooked fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2. Wipe skillet clean. Add remaining 1 1/2 teaspoons oil to skillet, and heat over medium-high. Add chard; cook, stirring occasionally, until slightly tender, 3 to 4 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add wine and lemon juice, and cook until slightly reduced, about 1 minute. Stir in butter, and season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide chard mixture among 4 plates; top with fish fillets, and sprinkle evenly with chives. Serve with lemon wedges.

CHINESE CHARD WITH ALMONDS

Steps:

• In a large saucepan over medium-high heat, bring 2 in. of water to a boil. Add chard; cook, covered, until crisp-tender, about 5 minutes. Drain; set aside., In same saucepan, heat oil over medium-high heat. Add pepper, tomato and onion; saute until pepper is crisp-tender, 3-4 minutes. Add garlic; cook 1 minute more. Stir in next five ingredients; add cooked chard. Cook and stir until pepper is tender, 3-4 minutes ; add lemon juice. Top with almonds.