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Originally posted on HarvestingNature.com
Recipe Contributed by A. Davis.
I catch several Sea Trout each year. On most occasions, I mostly hunt for Redfish while quietly stalking the banks, however when the elusive fish are nowhere to be found I can usually count on those aggressive Sea Trout to nibble at my bait.
Recently, to my shame, there seems to be a noticeable lack of excitement. Always on a frantic quest for the coveted Redfish, somewhere along the way I’ve forgotten the exquisite flavor of these wonderful fish. The mild, flaky taste and texture match wonderfully with this updated version of an old southern recipe.
- 1 Sea Trout filet
- 1 Cup of grits
- 1 TB Old Bay seasoning
- 1 TB kosher salt
- 1 TB garlic powder
- 2 TB olive oil
- Cheddar Cheese
- Jar of pickled okra (optional)
- Louisiana hot sauce (optional)
- Cut the fillets into 3 in manageable sizes for plating. Be sure that all bones are removed from the fish (they tend to be really small).
- Coat the fish with olive oil and add seasoning (coat well).
- Heat pan to 375 and place filet in the middle of the pan
- cook 3 minutes on each side and place on a paper towel
- Cook grits with 3 cups of water stirring occasionally.
- Remove from heat and let sit.
- While still hot, add cheese and garlic to liking.
- Lightly fry pickled okra in remaining olive oil.
- Place filet over hot cheese grits
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