Almond-Crusted Trout with White Grits and Swiss Chard
A sophisticated dish featuring crispy almond-crusted trout fillets served over creamy white grits and wilted Swiss chard. This elegant meal combines the nutty crunch of almonds with flaky fish and hearty Southern-style grits.
Ingredients
- •1 cup white grits (not instant)
- •1 to taste Kosher salt, freshly ground pepper
- •1 cup whole skin-on almonds
- •1 large egg
- •4 6-ounce fillets trout fillets
- •2 tablespoons vegetable oil
- •1 bunch Swiss chard
- •1 small shallot
- •1 to serve lemon wedges
Cooking Instructions
- 1.
Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20-25 minutes. Season with salt and pepper.
25 min
- 2.
Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.
5 min
- 3.
Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.
10 min
- 4.
Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.
8 min
- 5.
Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.
2 min
