Almond Crusted Trout With White Grits And Swiss Chard Food

ALMOND-CRUSTED TROUT WITH WHITE GRITS AND SWISS CHARD

Almond-Crusted Trout with White Grits and Swiss Chard image

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

Ingredients

1 cup white grits (not instant)
Kosher salt, freshly ground pepper
1 cup whole skin-on almonds
1 large egg, beaten to blend
4 6-ounce trout fillets
2 tablespoons vegetable oil
1 bunch Swiss chard, thick ribs and stems removed, torn into pieces
1 small shallot, finely chopped
Lemon wedges (for serving)

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.

ALMOND HERB-CRUSTED TROUT FOR TWO

Almond Herb-Crusted Trout for Two image

This is one of our favorite ways to prepare trout. Excellent paired with rice pilaf, side salad, and a glass of pinot grigio for an easy, light, and tasty dinner.

Provided by Firebal

Categories Seafood Fish

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

cooking spray
8 teaspoons plain bread crumbs
4 teaspoons chopped almonds
2 ¼ teaspoons chopped fresh thyme
⅛ teaspoon ground black pepper
½ pound trout fillets
2 tablespoons milk
2 thyme sprigs for garnish

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

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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.
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