NORTH GEORGIA SAUTEED TROUT
WITH CORNMEAL GRITS
By Chef Stephen Herman, Word of Mouth Restaurant | Made with local Georgia milk
- 3 ears of fresh corn on the cobb
- ½ gallon of whole milk
- 2 tbsp butter
- 2 cups of fresh milled local grits
- Fresh Trout filet, skin on
- 1 cup cherry tomatoes
- Salt and pepper
Poach ears of fresh corn in milk. Extract corn ears.
Cook grits according to directions. Add 2 tbsp butter and cook on low for 30 mins. Cut corn off of the cobb and add corn back to grits mixture.
Salt and pepper each side of fish. In a hot pan, sear trout (dry fish in a hot pan works best) on each side of filet for several mins. Add cherry tomatoes and ½ sliced jalapeno to pan. Cook for 3-5 mins.
Place fish on top of grits, spoon the tomato and pan sauce mixture over grits and fish. Serve immediately.