Almond-Crusted Trout with White Grits and Swiss Chard
Almond-Crusted Trout with White Grits and Swiss Chard is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring grits and 4 cups water to a boil in a medium pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring grits and 4 cups water to a boil in a medium pot.
Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20–25 minutes.
Season with salt and pepper.
Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs.
Transfer to a shallow baking dish; season with salt and pepper.
Place egg in another shallow baking dish.
Season trout with salt and pepper.
Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere.
Transfer to a plate as you go.
Heat oil in a large skillet over mediumhigh until very hot but not smoking.
Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes.
Turn and cook until opaque throughout, about 1 minute more.
Transfer to a plate.
Repeat with remaining fillets.
Wipe out skillet.
Add chard and shallot and season with salt and pepper.
Cook, tossing, until chard is wilted, about 2 minutes.
Serve chard and trout over grits with lemon wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.