Pecan Crusted Trout Recipe

Make grit cake base

In a heavy saucepan, bring 2 cups water and 1 cup milk to a simmer. Whisk in 1 cup stone-ground grits and 0.5 tsp salt. Reduce heat to low and simmer, stirring frequently, until grits are thick and creamy, about 20 minutes. Stir in 2 tablespoons butter and 0.5 cup shredded cheddar until smooth.

Set grit cake

Grease a loaf pan and pour the hot grits into it, smoothing the top. Chill until firm, at least 2 hours or overnight.

Slice and fry grit cake

Slice the chilled grit cake into 1/2-inch thick pieces. In a skillet, heat 0.5 cup oil over medium-high heat. Fry grit cake slices until golden and crisp on both sides, about 2–3 minutes per side. Keep warm.

Prepare pecan crust for trout

In a processor, pulse 1 cup pecans, 0.5 cup panko breadcrumbs, 0.25 cup flour, 0.25 tsp salt, and 0.5 tsp black pepper until finely chopped but not pasty.

Dredge trout

Season 4 trout fillets with salt and pepper. Dredge each fillet in 0.25 cup flour, dip in beaten egg, then press into the pecan crust mixture to coat evenly; set aside.

Cook trout with pecan crust

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Sear each crusted trout fillet about 3–4 minutes per side until crust is golden and fish flakes easily. Transfer to a plate and keep warm.

Brown sugar butter sauce

In the same skillet, add 4 tablespoons butter and cook until just browned. Stir in 2 tablespoons brown sugar and a pinch of salt, plus 1 teaspoon lemon juice if desired, cooking until glossy.

Sauté vegetable medley

In another skillet, heat 1 tablespoon olive oil over medium-high. Add minced garlic and 1 cup asparagus, 1 cup red bell pepper, and 1 cup yellow squash. Sauté until crisp-tender, about 4–6 minutes. Season with salt and pepper.

Plate and serve

Place 1–2 slices of grit cake on each plate, top with a trout fillet, drizzle with brown sugar butter, and arrange vegetable medley on the side. Garnish with lemon wedges.