NORTH GEORGIA SAUTEED TROUT
WITH CORNMEAL GRITS

By Chef Stephen Herman, Word of Mouth Restaurant | Made with local Georgia milk

NORTH Region

 

 

 

 

 

 

 

 

INGREDIENTS

    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

DIRECTIONS

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.

MORE RECIPES FROM CHEF STEPHEN

FRESH RICOTTA ON SOURDOUGH TOAST
WITH STRAWBERRIES AND BEETS

 

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