Step-by-Step Guide to Prepare Ultimate Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens

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Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens Lizzy Johnston Atlanta, Georgia Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. 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! Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt.

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

The ingredients needed to make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens:

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

Made with a splash of white wine, salted butter, smoked paprika and more, this recipe is a great addition to your weeknight routine. Noodles topped with a house made beef cream sauce, mushrooms, onions, and steak. Served with your choice of two sides. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

Instructions 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!

Served with your choice of two sides. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Connors Steak & Seafood has the best steaks and fresh seafood in Fort Myers! Enjoy delicious appetizers, along with the finest prime steaks, chops and fresh U. Sunburst Farms Trout Filet crusted in Almonds and served with Lemon Beurre Blanc..

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