Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens
Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Great recipe for Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens. Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. This dinner is sure to impress with the unique flavors of the apple mostardo. Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens..

To begin with this recipe, we have to first prepare a few components. You can have sautéed trout filet topped with apple mostardo and garlicky collard greens using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Prepare Sautéed Trout with Apple Mostardo
  2. Prepare 1 oz water, hot
  3. Make ready 1 1/2 tbsp raw sugar
  4. Make ready 1 oz sherry vinegar
  5. Make ready 1 each lemon, zested and juiced
  6. Make ready 1/4 cup dried currants
  7. Take 3 1/2 tbsp olive oil, divided
  8. Get 2 tsp brown mustard seed
  9. Get 1 green apple, cut into medium dice
  10. Take 1/2 tsp kosher salt
  11. Make ready 1/2 tsp Dijon mustard
  12. Get 16 oz fresh trout filet, skin on
  13. Get Garlicky Collard Greens
  14. Make ready 1 clove garlic, sliced thinly
  15. Get 1 bunch collard greens
  16. Make ready 1 Kosher salt, to taste
  17. Make ready 1 Black pepper, to taste

North Carolina Trout and Sautéed Oyster Mushrooms and Pecans with a Side of Gouda Grits. We're excited to bring you fresh North Carolina Trout filets along with delicious oyster mushrooms, pecans, Gouda cheese, and, one of our very favorite things, Riverview Farms grits. We know you will flip over these grits! Gently press one side of the halibut fillets into the nut mixture and set aside.

Steps to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:
  1. Combine the hot water, raw sugar, sherry vinegar, lemon juice, lemon zest, and dried currants. Let stand for at least 10 minutes.
  2. Heat a small sauce pot over medium heat. Add 1/2 tablespoon olive oil and mustard seeds. Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.
  3. Add the apples to the pot. Stir to combine with the oil and mustard seed, then add the currant mixture and salt. Bring to a boil, then reduce to a simmer, and cook for 10-15minutes. Add Dijon mustard while still hot, and set aside.
  4. Season fish with salt to taste. Wash collard greens in water, handling gently so as not to bruise them. Remove stems from collard greens, tear into 2-inch pieces, and set aside.
  5. Heat a sauté pan over medium-high heat. Coat the bottom of the pan with 2 tablespoons olive oil. Continue to heat until the oil begins to lightly smoke. Without overcrowding, add the - fish, skin-side down. Cook without turning or moving until the fish is cooked most of the way through, well colored and crisp on the skin side. Flip, and cook briefly to finish and remove - from pan.
  6. Adjust heat to medium-low, add 1 tablespoon olive oil. Add garlic. Cook slightly, but do not brown. Add collard greens, and stir as they wilt. Season with salt and pepper.
  7. Place a mound of greens in the center of your plate, and top with trout filet, skin-side up.
  8. Spoon mostardo over the trout. Serve and enjoy!

We know you will flip over these grits! Gently press one side of the halibut fillets into the nut mixture and set aside. Plate fish and top with sauce and reserved croutons. Cook the bacon in a large skillet until crisp. Drain on paper towels, then crumble into small pieces.

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