Grilled Sunburst Trout Recipe
salade of radicchios/brown butter / benne / lime preserved ramp hushpuppies
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Ingredients
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For the Grilled Sunburst Trout
For the Radicchio Salad
For the Brown Butter
For the Benne and Lime Preserved Ramp Hushpuppies
Method
For the Grilled Sunburst Trout
- 1
Prepare the Marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- 2
Marinate the Trout
Place the trout fillets in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
- 3
For the Radicchio Salad
- 4
Prepare the Salad
Chop the radicchio and combine it with arugula, halved cherry tomatoes, and crumbled feta cheese in a large bowl.
- 5
Make the Dressing
In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper.
- 6
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine.
For the Brown Butter
- 7
Cook the Butter
In a small saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and continue to cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
- 8
Strain the Butter
Remove from heat and strain the butter to remove the sage leaves. Set aside.
For the Benne and Lime Preserved Ramp Hushpuppies
- 9
Mix the Dry Ingredients
In a mixing bowl, combine cornmeal, all-purpose flour, benne seeds, baking powder, and salt.
- 10
Add the Wet Ingredients
In another bowl, mix together water, lime juice, and lime zest. Add to the dry ingredients and stir until just combined.
- 11
Fry the Hushpuppies
In a deep skillet, heat vegetable oil over medium heat. Drop spoonfuls of the hushpuppy batter into the hot oil and fry until golden brown on all sides, about 3-4 minutes. Drain on paper towels.