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RECIPE
14 INGREDIENTS 9 STEPS 50min

Trout Filet with Apple Mostardo and Collard Greens

5.0
1 Ratings
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens
Trout Filet with Apple Mostardo and Collard Greens Recipe | SideChef
Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
50min
Total Time
$6.79
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 fl oz
Water
1 1/2 Tbsp
1 fl oz
Sherry Vinegar
2
Lemons , juiced, zested
1/4 cup
Dried Currants
3 1/2 Tbsp
1/2 Tbsp
Brown Mustard Seeds
1
to taste
1/2 tsp
Dijon Mustard
1 lb
Trout Fillets
1 clove
Garlic , thinly sliced
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
657
FAT
37.9 g
PROTEIN
37.1 g
CARBS
52.8 g

Cooking Instructions

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Step 1
Combine the boiling Water (1 fl oz) , Raw Sugar (1 1/2 Tbsp) , Sherry Vinegar (1 fl oz) , Lemons (2) , and Dried Currants (1/4 cup) . Let stand for at least 10 minutes.
Step 2
Heat a small sauce pot over medium heat. Add Olive Oil (1/2 Tbsp) and Brown Mustard Seeds (1/2 Tbsp) . Bloom the seeds in the oil (heat slowly while stirring) until the seeds start to sizzle or pop.
Step 3
Add Green Apple (1) to the pot. Stir to combine w/ the oil and mustard seed and add the currant mixture and Kosher Salt (to taste) . Boil, then reduce to a simmer, and cook for 10-15 min. Add Dijon Mustard (1/2 tsp) while hot, and set aside.
Step 4
Season Trout Fillets (1 lb) with Kosher Salt (to taste) .
Step 5
Wash Collard Greens (1 bunch) in water, handling gently so as not to bruise them. Remove stems from collard greens, tear into 2-inch pieces, and set aside.
Step 6
Heat a sauté pan over medium-high heat. Coat the bottom of the pan with Olive Oil (2 Tbsp) . Continue to heat until the oil begins to lightly smoke. Without overcrowding, add the fish, skin-side down.
Step 7
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.
Step 8
Adjust heat to medium-low, add Olive Oil (1 Tbsp) . Add Garlic (1 clove) . Cook slightly, but do not brown. Add collard greens, and stir as they wilt. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 9
Place a mound of greens in the center of your plate, and top with trout fillet, skin-side up. Spoon mostardo over the trout.

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Nutrition Per Serving
Calories
657
% Daily Value*
Fat
37.9 g
49%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
111.1 mg
37%
Carbohydrates
52.8 g
19%
Fiber
8.6 g
31%
Sugars
34.3 g
--
Protein
37.1 g
74%
Sodium
108.8 mg
5%
Vitamin D
--
--
Calcium
295.9 mg
23%
Iron
2.9 mg
16%
Potassium
301.3 mg
6%
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