- 1 cup (240 ml) Florida Orange Juice
- 1/4 cup Shallots, minced
- 1 quart Milk
- 3 quarts Water
- 1/2 cup Anson Mills Blue Corn Grits, medium grind
- 1/2 cup Creme fraiche
- White pepper
- 1 cup Sugar
- 1 cup Almonds, toasted, roughly chopped
- 4 whole trout Farmed North Carolina trout
In a small saucepot, combine half of the orange juice and shallots. Reduce by half and set aside.
In a 4-quart saucepot, combine the milk and water, add 1 teaspoons salt and bring to a boil. As soon as the liquid reaches a boil, add the grits, reduce the heat to low and whisk. Cook grits until done, stirring every few minutes and keeping the heat very low, approximately 20–25 minutes. Mix in the creme fraiche and season with salt and pepper. Keep warm.
In a small pot, add the sugar and 1/2 cup of water, bring to a boil and reduce over medium heat until the sugar caramelizes and is golden brown. Add the remaining orange juice and toasted almonds; remove from heat and keep warm.
Over a preheated grill on high, season the whole trout. Lay the flesh side down on the grill; after 1 minute, turn the trout to create a diamond pattern on the fish. Flip the trout onto the skin side and brush the flesh with the shallot–orange juice reduction.
Lay equal amounts of the grits in the centers of plates. Place one trout skin-side-down over the grits, brush one more time with the orange juice and shallot reduction, and crumble the almond mixture around the fish.