12.3 inch thick bread country-style cut in half crosswise
4 tablespoons chili oil hot
1 tablespoon chili powder
0.5 cup flour instant such as Wondra
2 tablespoons parsley fresh finely chopped
1 large clove garlic minced
10 servings kosher salt
10 servings kosher salt and pepper freshly ground
16 oil-cured olives black pitted halved
2 tablespoons olive oil extra-virgin
2 tablespoons olive oil extra-virgin plus more for brushing
10 servings pepper freshly ground
1 cup roasted peppers red chopped
3 tablespoons sherry vinegar
4 fillet trout
Equipment
bowl
frying pan
baking sheet
paper towels
oven
whisk
aluminum foil
offset spatula
Directions
Make the bruschetta: Preheat the oven to 375 degrees F.
Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper.
Bake until crisp, 5 to 6 minutes.
Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil.
Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.
Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute.
Let cool. In a small bowl, whisk the chili powder, garlic and vinegar.
Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute.
Drain on paper towels.
To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout.
