This recipe is a nice appetizer made with trout! Usually, trout is prepared whole and as a main dish, so this change is a creative way to get some trout in your meal. And yet again, it's spicy! "Total Time: 55 min Prep: 45 min Cook: 10 min Yield:10 to 12 pieces Level:Easy Ingredients For the bruschetta: 12 1/4 -inch-thick slices country-style bread, cut in half crosswise 2 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt Freshly ground pepper 4 trout fillets, skin on 1/2 cup instant flour (such as Wondra) 1 cup chopped roasted red peppers 16 oil-cured black olives, halved and pitted 2 tablespoons finely chopped fresh parsley For the chili vinaigrette: 1 tablespoon chili powder 1 large clove garlic, minced 3 tablespoons sherry vinegar 4 tablespoons hot chili oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons finely chopped fresh parsley Directions Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes. Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes. Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley. Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess. Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels. To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley. Photograph by David Malosh"