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North Carolina Trout with Sauteed Oyster Mushrooms
Recipe

16 INGREDIENTS • 9 STEPS • 1HR 25MINS

North Carolina Trout with Sauteed Oyster Mushrooms

4.0
1 rating
North Carolina Trout and Sautéed Oyster Mushrooms and Pecans with a Side of Gouda Grits. We're excited to bring you fresh North Carolina Trout filets along with delicious oyster mushrooms, pecans, Gouda cheese, and, one of our very favorite things, Riverview Farms grits. We know you will flip over these grits!
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North Carolina Trout with Sauteed Oyster Mushrooms
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
North Carolina Trout and Sautéed Oyster Mushrooms and Pecans with a Side of Gouda Grits. We're excited to bring you fresh North Carolina Trout filets along with delicious oyster mushrooms, pecans, Gouda cheese, and, one of our very favorite things, Riverview Farms grits. We know you will flip over these grits!
1HR 25MINS
Total Time
$7.16
Cost Per Serving
Ingredients
Servings
2
US / Metric
Milk
1 cup
Water
1 cup
Water
Kosher Salt
to taste
Polenta Grits
1/2 cup
Polenta Grits
Gouda
1/3 cup
Gouda, grated
Trout Fillet
1 lb
Trout Fillet
Olive Oil
1 Tbsp
Pecans
1/4 cup
Pecans
Oyster Mushroom
1/2 cup
Oyster Mushroom, chopped
Butter
1 Tbsp
Ground Cinnamon
1/8 tsp
Ground Cinnamon
Ground Cumin
1/4 tsp
Ground Cumin
Cayenne Pepper
to taste
Cayenne Pepper
Cherry Tomato
16
Cherry Tomatoes, halved
Nutrition Per Serving
VIEW ALL
Calories
867
Fat
50.1 g
Protein
52.4 g
Carbs
50.6 g
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North Carolina Trout with Sauteed Oyster Mushrooms
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Combine whole Milk (1 cup), Water (1 cup), Kosher Salt (to taste), Ground Black Pepper (to taste) in a small sauce pot and bring to a simmer over medium heat. Stir in the Polenta Grits (1/2 cup) with a whisk. Stir the pot as they simmer.
step 1 Combine whole Milk (1 cup), Water (1 cup), Kosher Salt (to taste), Ground Black Pepper (to taste) in a small sauce pot and bring to a simmer over medium heat. Stir in the Polenta Grits (1/2 cup) with a whisk. Stir the pot as they simmer.
step 2
Lower heat to medium-low and cook 25-30 minutes. Season the Trout Fillet (1 lb) with Cayenne Pepper (to taste), Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 2 Lower heat to medium-low and cook 25-30 minutes. Season the Trout Fillet (1 lb) with Cayenne Pepper (to taste), Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 3
Continue stirring grits along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off heat, cover the pot and let rest for 15-20 min
step 3 Continue stirring grits along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off heat, cover the pot and let rest for 15-20 min
step 4
While grits are resting, heat a saute pan over medium-high heat. add Olive Oil (1 Tbsp) and heat until shimmering.
step 4 While grits are resting, heat a saute pan over medium-high heat. add Olive Oil (1 Tbsp) and heat until shimmering.
step 5
Add trout filet skin down and cook without turning or moving until the fish is cooked most of the way through and well browned & crisp on the skin side. Remove to a plate, skin side up, and reserve.
step 5 Add trout filet skin down and cook without turning or moving until the fish is cooked most of the way through and well browned & crisp on the skin side. Remove to a plate, skin side up, and reserve.
step 6
Add Pecans (1/4 cup) pieces to the trout pan and toast/brown for 1-2 min, add Oyster Mushroom (1/2 cup), Unsalted Butter (1 Tbsp), Ground Black Pepper (to taste), Ground Cinnamon (1/8 tsp), Ground Cumin (1/4 tsp), and Cayenne Pepper (to taste). Cook while stirring 3-4 min, or until tender, add Cherry Tomatoes (16), Kosher Salt (to taste), and Black Pepper (to taste).
step 6 Add Pecans (1/4 cup) pieces to the trout pan and toast/brown for 1-2 min, add Oyster Mushroom (1/2 cup), Unsalted Butter (1 Tbsp), Ground Black Pepper (to taste), Ground Cinnamon (1/8 tsp), Ground Cumin (1/4 tsp), and Cayenne Pepper (to taste). Cook while stirring 3-4 min, or until tender, add Cherry Tomatoes (16), Kosher Salt (to taste), and Black Pepper (to taste).
step 7
Push everything to one side, then return fish to thepan skin side up. Turn off the heat.
step 8
Add the Gouda (1/3 cup) and Butter (1 Tbsp) to the grits, stirring well to melt and combine, then adjust the consistency with a little more whole milk or water if needed.
step 8 Add the Gouda (1/3 cup) and Butter (1 Tbsp) to the grits, stirring well to melt and combine, then adjust the consistency with a little more whole milk or water if needed.
step 9
Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!
step 9 Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!
Tags
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American
Gluten-Free
Comfort Food
Fish
Shellfish-Free
Mushrooms
Seafood
Whole Grains
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