How to Make It
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.
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.