Jul 14 2026
Restaurants›South City Kitchen Midtown›Carolina Trout Recipe

Carolina Trout Recipe

Inspired by South City Kitchen Midtown
Time1h
Serves4

sweet potato, turnip greens, chermoula

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Ingredients

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Main Ingredients

Chermoula Sauce

Method

Preparation of Sweet Potatoes

  1. 1

    Roast Sweet Potatoes

    Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into cubes. Toss them in olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Cooking Turnip Greens

  1. 2

    Sauté Turnip Greens

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the turnip greens and sauté for 5-7 minutes until wilted. Season with salt and pepper to taste.

Making Chermoula

  1. 3

    Prepare Chermoula Sauce

    In a bowl, mix together parsley, cilantro, garlic, cumin, paprika, lemon juice, olive oil, salt, and black pepper. Stir well to combine and set aside.

Cooking Trout

  1. 4

    Cook the Trout

    In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place them in the skillet skin-side down and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes or until fully cooked and flaky.

Plating

  1. 5

    Serve

    On a plate, arrange a serving of roasted sweet potatoes and sautéed turnip greens. Place a trout fillet on top and drizzle generously with chermoula sauce. Enjoy!

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