Sunburst Trout is a family-owned business tucked away in southern Haywood County, N.C., along the waters of the Pigeon River.
The company’s trout has earned a reputation with chefs near and far—guests at The Jefferson Hotel in Richmond, Va., will find it on the menu with slow braised collard greens and buttermilk-chive cornbread.
Charles Hudson, Sunburst’s research and development chef, shares some of his own recipes using fresh trout filets.
Lime Basil Grilled Trout Fillets
- 4 Sunburst Trout Fillets
- Juice of 1 lime
- One handful fresh basil (about 1 oz)
- 2 cloves of garlic, chopped
- ¼ cup olive oil
- 1 tsp. Lawry’s Seasoned Salt
- 1 tsp. fresh ground pepper
Chop basil and mince garlic, combine with lime juice, olive oil, salt and pepper; marinate trout fillets for at least an hour. Preheat grill to medium-high to high heat. Oil grill grates to prevent fish from sticking. Remove fillets from marinade and place on grill flesh side down for about 3 minutes then flip to skin side down and cook 2-3 minutes.
Marinated Tomato Salad with Kalamata Olives and Cheese
- 3 medium tomatoes, diced
- ¾ cup Kalamata olives sliced length wise
- 2 tbsp. balsamic vinegar
- 1 tbs. extra virgin olive oil
- 2 oz block of hard cheese, shaved (Parmesan or Romano)
- Sea salt to taste
- Fresh ground pepper to taste
Combine all ingredients except cheese and toss. Add shaved cheese in and toss. Serve chilled.