2 fresh trout, de-boned, head and tail removed
1 cup red brussels sprouts
2 cup cornmeal
1/2 white onion minced
1 cup kimchee
1 cup cherry tomatoes halved
6 cloves garlic rough chopped
1 tablespoon serano chili powder
1 tablespoon aleppo chili powder
3 strips thick cut bacon, sliced
10 gulf shrimp, de-veined and tail removed
1/2 cup white wine
2 tablespoons butter
Salt and pepper
3 tablespoons canola oil
1. In a rimmed baking pan, add corn meal, serano and aleppo chili powders. Cut the trout in half and season with salt. Dredge the trout in the corn meal mixture coating well.
2. In a large cast iron pan over medium heat, render the bacon. Add the onion and garlic. Add the tomatoes and brussels sprouts cook for 3 minutes. Add the shrimp and kimchee and white wine cook for 3 minutes to soften vegetables and reduce wine. Add butter to finish the sauce.
3. While the sauce is cooking, in another cast iron pan, add remaining canola oil and cook the trout starting skin side down to crisp. 3 minutes per side.
4. Place the trout on top of the shrimp kimchee sauce and serve in the pan family-style.
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