YIELD: 12 servings
1 1/2 cups zucchini, diced 1/4"
3/4 cup white onion, diced 1/4"
6 ea. Roma tomatoes, peeled, cored, seeded and diced 1/4"
4 1/2 Tbsps. fresh basil leaves, chopped
3/4 cup olive oil
3 Tbsps. balsamic vinegar
3 tsps. sugar
1 1/2 tsps. dried oregano leaves
1 1/2 tsps. garlic, chopped
1 1/2 tsps. kosher salt
3/4 tsp. cracked black pepper
3 ea. large eggs
12 fillets butterflied trout,
6 oz. each
3 cups Parmesan cheese, shredded
3 oz. salad oil
12 oz. Romaine lettuce, shredded
Fresh basil sprigs, for garnish
- To make the bruschetta salad, combine zucchini, onion, tomato and basil in mixing bowl; set aside.
- Combine olive oil, vinegar, sugar, oregano, garlic, and salt and pepper in shaker. Shake until blended and pour over salad ingredients. Toss lightly and refrigerate.
- In a small bowl, mix eggs well; brush on flesh side of trout.
- Dip flesh side of trout in Parmesan cheese (sprinkle any remaining cheese over top of fillets).
- Per order: Heat 1/2 Tbsp. oil in 10-in. sautè pan until very hot. Place trout flesh-side down in pan and cook 1 1/2 minutes. Turn over and cook 30 seconds on skin side. Remove trout from pan and finish in 375°F oven for 4-5 minutes to crisp the crust completely.
- To serve: Place a 1 oz. nest of Romaine lettuce off-center on each 10-in. serving plate; top with 2 oz. of reserved bruschetta salad. Split butterflied fillet and place on each side of salad, overlapping tail ends to form a "V." Garnish with fresh basil sprigs.
Recipe from Executive Chef Thomas Long, Holy Spirit Hospital, Camp Hill, PA.