Easiest Way to Make Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens in 21 Minutes for Beginners

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sautéed trout filet topped with apple mostardo and garlicky collard greens. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.

To get started with this recipe, we have to 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 can achieve that.

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

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

Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pan moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender.

Steps 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!

These garlicky greens make the perfect "fancy" breakfast for a lazy morning. Take a break from the traditional southern side with these quick mornin' collards! Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada. This popular recipe for collard greens comes from the Minas Gerais region of Brazil, an area explored.

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