Grilled Rainbow Trout with Spanish Spice Rub with Grilled Swiss Chard and Herbed Whole Grain Rice
Yield: 2-3 Servings
For the Clear Springs Trout:
2 Clear Springs® Rainbow Trout Butterfly Fillets, thawed
2 teaspoons extra virgin olive oil, divided
2 teaspoons Spanish or smoked paprika
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
For the chard:
1 bunch Swiss chard, washed, stemmed and dried
2 teaspoons olive oil
Salt and pepper
Splash of red wine vinegar
For the rice:
1 cup whole grain rice, steamed
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 lemon or lime, cut into wedges
Coat Clear Springs Trout fillet with the olive oil. Mix paprika, salt, pepper, oregano and thyme together and spread evenly on both sides of trout.
Heat grill on medium-high heat. When heated, coat the grates with a small amount of oil or non-stick spray. Place trout onto grill, skin side up. Cook until grill marks have formed (about 4 minutes). Turn over and cook for an additional 2 minutes. Cut chard leaves into quarters and lightly coat with 2 teaspoons extra-virgin olive oil, and place on heated grill. Cook until wilted and outer edges of leaves begin to char, approximately 2-3 minutes. Remove from grill and season with salt and pepper.
Fold leaves over and place on the center of plate. Add chopped parsley and thyme to the prepared, steamed rice. Mix together and plate ½ cup rice next to the chard.
Lay the Clear Springs trout fillet partially over the rice and chard. Serve with a lemon or lime wedge and drizzle with a little extra virgin olive oil.