Good Word Brewing’s Cornmeal-Crusted Trout and Collards
- 3 pounds collard greens, stems removed and cut into bite-sized pieces
- 2 smoked ham hocks (about 2 pounds)
- 1 tablespoon salt, plus more for seasoning
- 1 tablespoon red pepper flakes, or to taste
- 1/2 pound bacon, cut into 1/4-inch pieces
- 1 small shallot, diced
- 1 1/2 teaspoons minced garlic
- 1/2 cup lightly packed light brown sugar
- 1/2 cup apple cider vinegar
- 4 8-ounce rainbow trout fillets
- Black pepper
- 1 cup coarse yellow cornmeal
- Vegetable oil for sauteing
- Place collard greens, ham hocks, salt and red pepper flakes in large stockpot. Cover with water and bring to a boil over high heat. Boil until greens are very tender, about 1 hour. Remove from heat.
- While greens are cooking, in a large saucepan over medium-high heat, cook bacon, stirring frequently, until fat has rendered and bacon is crisp. Add shallot and garlic and cook 1 minute, stirring constantly. Stir in brown sugar and stir until sugar dissolves, about 30 seconds, then add vinegar. Keep mixture over very low heat until greens are ready.
- Drain collards (do not discard the cooking liquid) and add them to the saucepan. Add enough reserved cooking liquid to the saucepan to just cover the greens. Raise the heat to bring the liquid to a simmer and let simmer 20 minutes. Discard ham hocks and any remaining greens cooking liquid. Keep greens hot until ready to serve.
- Sprinkle both sides of fillets with salt and pepper. Put cornmeal in a pie plate. Put 1 fillet into cornmeal, flesh side down, pressing to make sure cornmeal adheres. Turn fillet and press cornmeal into skin side. Set coated fillet on a rack and repeat with remaining fillets. When all fillets are coated, discard remaining cornmeal.
- In a large skillet, heat 1/4-inch oil over medium-high heat. When oil is hot, put 1 fillet skin-side down into skillet. Add second fillet if there is room. Reduce heat to medium and cook trout until the edges just begin to brown, about 2 minutes. Carefully turn fillets and cook second side until trout is cooked through and flakes easily, about 2 more minutes. Let drain on paper towels and repeat with remaining fillets. To serve, arrange fillets on 4 plates and divide collards among them. Serve immediately.
Nutritional informationPer serving:
Per serving: 907 calories (percent of calories from fat, 47), 70 grams protein, 53 grams carbohydrates, 15 grams fiber, 48 grams total fat (13 grams saturated), 184 milligrams cholesterol, 841 milligrams sodium.
From the menu of ... Good Word Brewing & Public House, 3085 Main Street NW, Duluth; 678-336-9928, goodwordbrewing.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to firstname.lastname@example.org and put “From the menu of” and the name of the restaurant in the subject line.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.