Jul 14 2026
Restaurants›Posana Restaurant›Sunburst Farms Trout Recipe

Sunburst Farms Trout Recipe

Inspired by Posana Restaurant
Time1h
Serves4

Carolina Gold Hoppin Johns, lady peas, Swiss chard, charred Vidalia onion-almond salsa verde

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Ingredients

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Trout

Carolina Gold Hoppin' Johns

Lady Peas

Swiss Chard

Charred Vidalia Onion-Almond Salsa Verde

Method

Preparing the Trout

  1. 1

    Cook the Trout

    Preheat the grill or skillet over medium heat. Rub trout fillets with olive oil, salt, and black pepper. Grill or pan-sear the trout for about 4-5 minutes per side, or until cooked through and flaky.

Preparing Hoppin' Johns

  1. 2

    Cook Hoppin' Johns

    In a pot, sauté chopped onion and garlic in olive oil until translucent. Add Carolina Gold rice, black-eyed peas, water, bay leaf, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until rice is tender.

Cooking Lady Peas

  1. 3

    Cook Lady Peas

    In a separate pot, bring water and salt to a boil. Add lady peas and cook for about 10-15 minutes until tender. Drain and set aside.

Sautéing Swiss Chard

  1. 4

    Sauté Swiss Chard

    In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped Swiss chard and salt, cooking until wilted, about 5-7 minutes.

Making Salsa Verde

  1. 5

    Prepare Salsa Verde

    Char the Vidalia onion slices on a grill or skillet until caramelized. In a blender, combine charred onions, toasted almonds, parsley, lemon juice, olive oil, and salt. Blend until smooth.

Serving

  1. 6

    Serve the Dish

    On each plate, serve a portion of Hoppin' Johns, topped with lady peas and sautéed Swiss chard. Place the grilled trout on top and drizzle with charred Vidalia onion-almond salsa verde.

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