Sumac-dusted brook trout with Carolina gold rice grits with garden pepper medley and watercress, orange, and radish salad from The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors by Sam Beall and Marah Stets

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Notes about this recipe

  • Grywhp on February 23, 2014

    Quick and simple, the sumac adds depth to the trout without overwhelming its delicate flavor. The rice grits was a nice accompaniment. Seemed a little bland until I placed the trout on top of the grits. The sumac transfer from the trout added what the grits were otherwise lacking. Will make again!

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