Rainbow Trout with Spanish Spice Rub and Grilled Chard - Riverence Provisions

Ingredients

• 2 Riverence Rainbow Trout Butterfly Fillets, thawed
• 2 teaspoons extra virgin olive oil, divided
• 2 teaspoons Spanish or smoked paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bunch Swiss chard, washed, stemmed and dried
• 2 teaspoons olive oil
• Salt and pepper
• Splash of red wine vinegar
• 1 cup whole grain rice, steamed
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon thyme, chopped
• 1 lemon or lime, cut into wedges