North Carolina Rainbow Trout Recipe

Seasoning & Pan-Roasting

Pat trout dry inside and out with paper towels. Season cavity and both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper, reserving remaining salt/pepper for other components. Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl. When butter foams, place trout in skillet, skin side down, pressing gently for 20 seconds so skin makes full contact. Sear 3–4 minutes until skin is crisp and golden.

Flip fish and add remaining 2 tablespoons butter to pan. Spoon melted butter over the trout (basting) for 2–3 minutes, or until fish registers 125–130°F (51–54°C) for medium, and flesh flakes easily. Remove trout to a warm plate and tent loosely with foil to rest 3–4 minutes.

Finish & Plate

While fish rests, squeeze lemon half over trout and scatter chopped dill and quartered green olives across the fillets. Dot with a small drizzle (about 1 tsp) extra-virgin olive oil. Reserve for plating with hummus, okra, blistered tomatoes, and tzatziki.

Place drained butterbeans, 2 tbsp tahini, minced garlic, 2 tbsp lemon juice, 2 tbsp cold water, 1 tbsp olive oil, 1/2 tsp smoked paprika and 1/2 tsp kosher salt in a food processor.

Blend until very smooth, scraping down sides as needed. Taste and adjust seasoning — add up to 1 tbsp more lemon juice or a pinch more salt if desired. Transfer hummus to serving spoon or shallow bowl; smooth surface and drizzle a little olive oil on top.

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Toss trimmed okra with 1 tbsp olive oil to coat. Add okra in a single layer and allow to sear without moving for 2–3 minutes so pods color. Toss or shake pan and continue cooking, turning occasionally, 4–5 more minutes until tender and lightly charred all over.

Remove from heat, toss with 1 tsp lemon juice and 1/2 tsp smoked or kosher salt. Keep warm for plating.

Heat a small skillet over high heat until very hot. Toss cherry tomatoes with 1 tsp olive oil and a pinch of sea salt. Add tomatoes to skillet and without stirring let them blister and burst on one side for 1–2 minutes, then toss once and blister another 30–60 seconds. Remove from heat. These can be served hot or room temperature.

Quick Pickle Ramps

Thinly slice ramp bulbs and combine with 2 tbsp apple cider vinegar, 1 tsp sugar and a pinch (about 1/8 tsp) salt in a small bowl. Let sit 10–15 minutes to lightly pickle while preparing remaining components.

Grate and squeeze excess water from cucumber into a bowl. Combine 1 cup Greek yogurt, the grated cucumber, pickled ramp bulbs (reserve ramp greens for garnish), 1 tbsp chopped dill, 1 tsp olive oil and 1/2 tsp kosher salt. Stir until smooth and chilled. Taste and adjust acidity or salt.