Name: Almond-Crusted Trout with White Grits and Swiss Chard
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 1 cup white grits (not instant); Kosher salt and freshly ground black pepper; 1 cup whole skin-on almonds; 1 large egg, beaten to blend; 4 6-oz. 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)

Nicole Franzen

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Recipe notes