This speckled trout 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.