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

Jacques Pépin
Jacques Pépin
March 2000

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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