Pan-Fried Rainbow Trout With Pecans And Brown Butter And Swiss Chard With Serrano Chile Vinegar Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1871
FAT
398%
CHOL
216%
SOD
88%

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Ingredients for 4 servings

Kosher salt

Salt and freshly ground pepper

3 tablespoons milk

2 medium red onions, halved and thinly sliced

4 (8 to10 ounces each) whole rainbow trout, scaled and gutted

6 tablespoons vegetable or peanut oil

1/2 cup finely chopped pecans

1/2 pound slab bacon, cut into small dice

1/4 cup finely chopped fresh flat leaf parsley

2 cups white cornmeal

1/4 cup Serrano Chile Vinegar, recipe follows

2 lemons

2 cups rice flour

Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows

2 sticks unsalted butter

2 1/2 pounds Swiss chard

2 cloves garlic, thinly sliced

Salt and freshly ground pepper, to taste

3 large eggs

4 serrano chiles, coarsely chopped

2 cups white wine vinegar

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