RAINBOW TROUT WITH SWISS CHARD, OYSTERS AND COUNTRY HAM

For this trout preparation, bits of salty, smoky country ham pull together the flavors of the mild, quick-cooking fish, oysters and chard.

FOR THE SWISS CHARD

2 ounces country ham

1 large bunch Swiss chard (12 to 16 ounces)

or spinach

2 Tablespoons salted butter, plus more if

needed

½ pound stemmed and sliced shiitake

mushrooms

1 cup fresh, shucked oysters

FOR THE FISH

4 (5-ounce) skin-on, boneless rainbow trout fillets (sheepshead, lionfish, and snapper are good alternatives) Kosher salt and freshly ground black

pepper

2 Tablespoons all-purpose flour

2 to 4 Tablespoons olive or canola oil

2 to 4 Tablespoons salted butter

Prepare the Swiss chard: Sauté the country ham in a skillet on medium-high heat 3 minutes per side, then finely julienne it. Set aside. Wash the chard; cut the leaves from the ribs and slice the leaves into bite-size pieces.

Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook 3 minutes, until tender. (Add a little more butter, if needed.) Add the chard and cover the pan so it steams a little to soften the greens for a couple of minutes, or until tender. Stir in the julienned ham and the oysters and cook until the edges of the oysters start to curl, about a minute. Remove from the heat and place this mixture in a bowl. Cover and keep warm.

Prepare the fish: Rinse and wipe out the pan and return it to the burner on medium heat. (Use two skillets if necessary, or sauté fish in batches.) Season the top side of the fish with salt and pepper; dust with flour. Add 2 tablespoons oil to each skillet, then 2 tablespoons butter. If the butter is browning too quickly, remove the pan from the burner and wait a few seconds before adding the fish. (If the butter burns, dump it out, wipe out the pan, and start over.)

Place the seasoned fillets, skin-side up, in the hot pan and cook undisturbed, 2 to 3 minutes.

With a spatula, lift a fillet to check for color. When they are golden brown, tilt the pan toward you so the oil drains to the bottom and turn the fillets away from you so you don’t splash oil onto yourself. Gently flip with spatula and cook, skin side down, for 2 or 3 minutes longer.

To serve: Divide the chard-oyster mixture equally between 4 large warmed pasta bowls and place the trout fillets, skin-side down, on top. Drizzle with the browned butter. Serves 4.

Per serving: 545 calories (percent of calories from fat, 33), 43 grams protein, 52 grams carbohydrates, 8 grams fiber, 21 grams fat (6 grams saturated), 140 milligrams cholesterol, 608 milligrams sodium.

FLYNN; CHRIS HUNT PHOTOGRAPHY FOOD STYLING BY TENNEY Rainbow Trout with Swiss Chard, Oysters and Country Ham.