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Serves : 4

The Swiss chard is a stand-in for the robust green sweet potato leaves Pépin discovered in Africa, and fresh trout replaces the Kalahari river bream he found there.    Amazing Seafood Recipes  

How to Make It

Step 1    

In a large deep skillet, heat 3 tablespoons of the oil. Add the garlic and sunflower seeds and cook over moderate heat, stirring frequently, until golden, about 2 minutes. Add the chard leaves, a handful at a time, and cook until just wilted before adding more. Continue cooking over moderate heat until tender, about 5 minutes. Add the 1/2 teaspoon of Tabasco and season with salt and pepper. Add the tomato to the chard and remove from the heat; keep warm.

Step 2    

In a food processor, pulse the peanuts and cornmeal until finely ground. Spread on a plate. Lightly brush the trout fillets with the egg white; season with salt. Dip the trout in the ground peanuts, pressing lightly to help the coating adhere.

Step 3    

In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Add the trout fillets and fry over moderately high heat, turning once, until golden and crisp, about 3 minutes per side.

Step 4    

Mound the chard on a large platter or plates. Top with the fish and serve with Tabasco and lemon wedges.

Suggested Pairing

A crisp South African Sauvignon Blanc will go well with both the robust chard and the mild fish.

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