Almond Crusted Trout With White Grits And Swiss Chard Recipes
ALMOND HERB-CRUSTED TROUT FOR TWO
Steps:
- Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray.
- Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish.
- Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray.
- Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs.
Nutrition Facts : Calories 309 calories, Carbohydrate 17.3 g, Cholesterol 75.7 mg, Fat 16.1 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 3 g, Sodium 228.9 mg, Sugar 1.9 g
ALMOND-CRUSTED TROUT WITH WHITE GRITS AND SWISS CHARD
Provided by Alison Roman
Categories Low Carb Kid-Friendly Quick & Easy Dinner Almond Trout Healthy Low Cholesterol Chard Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.
- 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.
- 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.
- 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.
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