Thursday, July 23, 2015

Summer Supper: Grilled Mountain Trout with Succotash

Tonight's dinner was the perfect North Carolina farm to fork meal (well, in my humble opinion at least).  90% of the meal was purchased from our local farmer's market and the local seafood shop that gets their farm raised Rainbow Trout just up the mountain.  It was fresh, healthy and absolutely delicious.

Both of my recipes came from Virginia Willis, who is hands down one of my favorite chef's.  The fact that she is a fellow Georgia Peach is just the cherry on top!  Her Summer Succotash with Basil is out of this world!  Prepared with butter beans, potatoes, squash, zucchini, corn, tomoatoes and basil - and a couple more pots and pans than one would prefer - and you have a sidedish to swoon over.  It is filling in a satisfying way since you know every bite packs a healthy punch.  And it makes a big batch so this might just be lunch for the next few days because it only gets better the longer it sits.

Since the succotash is so filling, I opted to try her new recipe for grilled mountain trout.  Our local seafood shop sells wonderful farm raised rainbow trout already cleaned and butterflied.  All I had to do was sprinkle them with salt and pepper, stuff them with sprigs of thyme and add a few slices of lemon.  I preheated my grill pan on medium-high heat and melted a tablespoon of butter and a tablespoon of olive oil then grilled 4 minutes on one side and 3 on the other.  Add a buttermilk biscuit and dinner is served!  See for yourself!

How's that for enjoying summer's harvest????


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