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Chard-Stuffed Trout with Charred Tomato Vinaigrette Recipe - Cooking Light

Date Added: 5/17/2017    Source: www.cookinglight.com

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Ingredients
  • 2 large tomatoes, cut into 1/2-in.-thick slices
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons capers, drained
  • 6 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1/2 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 red bell pepper, stemmed, seeded, and sliced into thin strips
  • 1 yellow bell pepper, stemmed, seeded, and sliced into thin strips
  • 1 shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 bunch chard, leaves and top portions of stems thinly sliced
  • 1/4 cup chopped fresh basil
  • 4 (6-oz.) butterflied boneless trout, heads and tails removed
  • 1/4 cup pitted Niçoise olives
  • 5 thyme sprigs
  • calories 460
  • fat 30 g
  • satfat 5.2 g
  • monofat 19.1 g
  • polyfat 4.5 g
  • protein 33 g
  • carbohydrate 15 g
  • fiber 5 g
  • cholesterol 88 mg
  • iron 3 mg
  • sodium 665 mg
  • calcium 193 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

View the full recipe at cookinglight.com

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