Brighten up your evening meal with a delicious Rainbow Trout Fillet on a bed of Rainbow Swiss Chard! First, marinate the trout fillet(s) in sherry for at least 1 hour. Pat dry and sear the fillet(s) (skin side facing up) in browned butter and flip to sear the skin side. Carefully, add a dash of fresh sherry and drizzle the sauce on the fillet(s). Reduce the heat, squeeze on fresh lemon juice, a dash of kosher salt, and chopped basil, thyme, or dill. Meanwhile in a separate pan, briefly toss finely sliced rainbow Swiss chard in hot olive oil. Lightly season with salt and a spritz of balsamic vinegar. Place the finished Rainbow Trout on the bed of Rainbow Swiss Chard for astonishing excellence in flavors, plating design, and seasonal flair! © Kelly McBride Loft