YIELD 4 people
FEATURED SEAFOOD Speckled trout
SUBSTITUTES Weakfish, red drum

This speckled rrout recipe is brought to us by our friend Ricky Moore, Chef and Owner of SALTBOX Seafood Joint in Durham, NC.

Ingredients

for fish & vinaigrette

1/4 cup chopped fresh flat-leaf parsley

1/4 cup toasted almond

2 tbsp olive oil, divided

1 tbsp grated lemon rind

1 1/2 tbsp fresh lemon juice

1 tbsp capers, drained and

chopped

4 (6-ounce) trout fillets

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

for cheddar cauliflower “grits”

2 tbs. butter or coconut oil

1 medium onion, minced

1 large head Cheddar or orange

cauliflower, cut into florets

1 cup white vegetable broth

1 cup milk

1/4 cup boursin cheese

salt and pepper to taste

Preparation

for fish & vinaigrette

Combine parsley, 1 tablespoon oil, rind, juice, almonds and capers in a small bowl, stirring with a whisk.

Heat a large cast-iron skillet over medium-high heat.

Rinse fish under cold water. Pat dry with a paper towel. Sprinkle fish evenly with salt and pepper.

Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes.

Turn; cook 1 minute or until fish flakes easily when tested with a fork.

Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly.

Spoon parsley mixture over fish. Serve with lemon wedges, if desired.

for cheddar cauliflower “grits”

Run cauliflower florets through a food processor until they are rice-like in consistency. You can also use a grater, but the food processor is quicker.

Melt butter or coconut oil in a large sauce pot over medium heat. Add onion and cook for a couple of minutes or until soft. Add riced cauliflower, broth and milk. Bring to a boil then lower heat and cover.

Allow to simmer for 10 minutes or until liquid is absorbed to your liking. Add cheese and season to taste with salt and pepper.