RECIPE
16 INGREDIENTS9 STEPS1HR 25MIN

North Carolina Trout with Sauteed Oyster Mushrooms

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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 25MIN

Total Cooking Time

16

Ingredients
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 cup
1 cup
Water
to taste
1/2 cup
Polenta Grits
1/3 cup
Gouda , grated
1 lb
Trout Fillets
1/4 cup
Pecans
2 oz
Oyster Mushrooms , chopped
1 Tbsp
1/8 tsp
Ground Cinnamon
1/4 tsp
Ground Cumin
to taste
Cayenne Pepper
16
Cherry Tomatoes , halved
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Directions

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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 Fillets (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 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 6
Add Pecans (1/4 cup) pieces to the trout pan and toast/brown for 1-2 min, add Oyster Mushrooms (2 oz) , 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 9
Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!

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