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Almond-Crusted Trout with White Grits and Swiss Chard

Almond-Crusted Trout with White Grits and Swiss Chard

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.


  • 1 cup white grits (not instant)
  • Kosher salt and freshly ground black pepper
  • 1 cup whole skin-on almonds
  • 1 large egg, beaten to blend
  • 2 tablespoons vegetable oil
  • 1 bunch Swiss chard, thick ribs and stems removed, torn into pieces
  • 1 small shallot, finely chopped
  • Lemon wedges (for serving)

Recipe Preparation

  • Bring 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 medium-high 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.

Nutritional Content

Calories- 615 (kcal) Fat- 31 (g) Saturated Fat- 4 (g) Cholesterol- 152 (mg) Carbohydrate-39 (g) Fiber- 6 (g) Sugars- 5 (g) Protein- 62 (g) Sodium- 198 (mg)Reviews Section

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