Name: By George restaurant and bars GRILLED NORTH CAROLINA TROUT* (G) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 fillets North Carolina trout; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 bunch asparagus; 1 tbs olive oil; to taste salt; to taste black pepper; 2 cups potatoes; 4 tbs butter; 1 cup milk; to taste salt; to taste black pepper; 1 cup fresh parsley; 1 cup pomegranate seeds; 2 cloves garlic; 3 tbs red wine vinegar; 1 tbs olive oil; to taste salt; to taste black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

grilled asparagus, mashed potato, pomegranate chimichurri

Peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper.

Prepare the Mashed Potatoes

In a bowl, combine parsley, pomegranate seeds, minced garlic, red wine vinegar, and olive oil. Season with salt and pepper to taste. Mix well.

Make the Pomegranate Chimichurri

Preheat the grill to medium-high. Brush the trout fillets with olive oil, and season with salt and pepper. Grill for 4-5 minutes on each side, until cooked through.

Grill the Trout

Toss asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

North Carolina trout

olive oil

salt

black pepper

asparagus

potatoes

butter

milk

fresh parsley

pomegranate seeds

garlic

red wine vinegar