YIELD 4 people
SUBSTITUTES Weakfish, red drum

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


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


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


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.