Peanut Crusted Fish with Swiss Chard
Ingredients
- 1/2 cup plus 3 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1/3 cup toasted sunflower or pumpkin seeds
- 2 pounds Swiss chard, stems removed, leaves coarsely chopped
- 1/2 teaspoon Tabasco, plus more for serving
- Salt and freshly ground pepper
- 1 large tomato, coarsely chopped
- 1 cup peanuts (5 ounces)
- 1 tablespoon cornmeal
- Four 5-ounce trout fillets
- 1 large egg white, lightly beaten
- Lemon wedges, for serving
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