Pan Seared Trout with Cheese Grits and Lemon Butter Sauce

Nuts & Bolts of Fishing

Carbon Score: 8.4

This recipe is probably at the top of my list for fresh, or frozen, fish filets. It works best with smaller filets, versus large grouper or snapper filets. However, if you trim those down to about the width of 2 or 3 fingers, they will work really well too. The secret is a quick marinade in Crystal Hot Sauce...not tabasco though. The cheese grits are creamy and provide the perfect platform to compliment the filets. And the lemon butter cream sauce makes this a dish you'll want to make again and again. And be sure to cook enough filets for leftovers. Simply wrap them in a paper towel, and place in a zip-top bag in the fridge. The next day, take a couple filets, and some loaf bread for the best fish sandwich you've ever had. A little mayo, a couple dashes of Crystal Hot Sauce, and a slice of American cheese. Darn fine! You can get the downloadable, printable recipe at NutsAndBoltsFishing.com at the Recipes link. Enjoy!

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