Sunburst trout finds its way to the finest tables

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

Serves 4

• 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

Serves 4

• 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.