Trout, Grits and Collard Greens 

Now, I really wish I was a better food photographer!  I'll post the picture, maybe, but it does not come close to matching the deliciousness of this dish. (So I did post it)  This is, actually, a knock off of my favorite dish at South Market Restaurant in Pensacola, Florida...also my favorite restaurant there.  If you happen to be there go on Wednesday night when the most amazing bartender is working!  They use redfish for this dish, grilled or blackened, I substituted fresh trout, fried, just caught yesterday.  The combination of fish, collard greens and grits is just soooooo good!

Ingredients:

• Collard Greens, 32 oz cello pack
• 2 ham hocks
• Pepper vinegrar
• Yellow grits 
• Butter
• fish fillets (1/2 per serving)
• 2 eggs
• Louisiana Breading , New Orleans Style
• Vegetable Oil

So for the collard greens I take a short cut...I buy the cello pack...already washed and cut.  I start by cooking ham hocks in a large pot of water (I know you want to know quarts and stuff...just not me!)  I bring them to a boil and then let them simmer for a couple of hours.  You want that ham flavor be in the liquid and really flavor the collards.  Add the collard greens, return to a boil, then reduce to a simmer for an hour. Salt/ Pepper to taste along with a healthy dash of pepper vinegar.

For the grits...I buy Lake Side yellow grits and cook according to package directions...nothing creative here! Add butter, I use 1 tablespoon/serving,  Salt/Pepper to taste.

For the fish... Heat about 2 inches of vegetable oil in a skillet...beat the eggs in a bowl.  In another bowl have the Louisiana New Orleans Style breading mix. Dip the fish fillets (one at the time) in the egg, then in the breading mix...then add fish to the skillet.  Fry fillets on each side for 4 minutes.

To serve:  Drain collards and place a healthy seving on a plate with a scoop of grits.  Place fsh fillets on top.