With fall Chinook action winding down and winter steelhead just around the corner, you might be looking for a recipe that suits both fish.
Maybe you’ll be targeting trout this fall and winter, or looking to put a dent in some of that tuna or bottom fish in your freezer. Whatever your needs, this is a versatile recipe so don’t let the title fool ya.
When you need a little bit of fish to go a long way or have leftover fish to add to a dish, think Bruschetta. Toasted bread with a flavorful topping can be a great starter served traditionally with the topping on the bread or deconstructed and served beside freshly toasted croutons. Add some chopped onion and cucumber, mix them together and you create a memorable Panzanella, or bread salad. Any cooked or canned fish will work in this recipe and added ingredients offer endless variations.
Ingredients
- 1 cup cooked, flaked steelhead or any fish
- 2 tablespoons tomato, finely chopped
- 2 tablespoons black or Kalamata olives, finely chopped
- 1 tablespoon capers, drained
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon granulated garlic
- Salt and pepper to taste
- Fresh chives for garnish
Remove skin and bones from cooked fish and flake into chunks. Remove seeds and pulp from tomato before finely chopping. In a medium bowl mix tomato, olives, capers, basil and garlic until thoroughly combined. Gently mix in fish and salt and pepper to taste. Serve with Garlic Parmesan Croutons or slices of toasted baguette with fresh chives for garnish if desired.
Garlic Parmesan Croutons
- 2 slices bread, cubed
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon granulated onion
- 1/4 teaspoon salt
In a large bowl, gently mix all ingredients un-til thoroughly combined. Spread croutons on a baking sheet and bake in a preheated 350º oven 10-14 minutes or until crisp. Turn once halfway through cooking for an even crisp.
