Almond-Crusted Trout with White Grits and Swiss Chard | view more Recipe

Almond-Crusted Trout with White Grits and Swiss Chard

'1 cup white grits (not instant)', 'Kosher salt, freshly ground pepper', '1 cup whole skin-on almonds', '1 large egg, beaten to blend', '4 6-ounce trout fillets', '2 tablespoons vegetable oil', '1 bunch Swiss chard, thick ribs and stems removed, torn into pieces', '1 small shallot, finely chopped', 'Lemon wedges (for serving)'

Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20–25 minutes. Season with salt and pepper. Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper. Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go. Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets. Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.