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Almond-Crusted Trout with White Grits and Swiss Chard

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This almond-crusted trout with white grits and Swiss chard is a sophisticated yet simple high-protein dish that makes a nutritious midweek dinner. The trout fillets are finished with a crunchy, nutty coating that provides a wonderful textural contrast to the smooth, creamy white grits. Using whole almonds gives the crust a rustic feel and a depth of flavour that perfectly complements the delicate, flaky fish, while a squeeze of fresh lemon brings a bright acidity to the plate.

Savoury Swiss chard and shallots offer a touch of bitterness and earthiness, rounding out this balanced meal beautifully. This recipe is an excellent choice for those looking to increase their intake of healthy fats and lean protein without compromising on flavour. Serve it warm for a comforting evening meal that is both filling and elegant enough for hosting friends.

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Ingredients for Almond-Crusted Trout with White Grits and Swiss Chard

  • 150g white grits (not instant)

  • Kosher salt, freshly ground pepper

  • 150g whole skin-on almonds

  • 1 large egg, beaten to blend

  • 110g trout fillets

  • 2 tablespoons vegetable oil

  • 1 bunch Swiss chard, thick ribs and stems removed, torn into pieces

  • 1 small shallot, finely chopped

  • Lemon wedges (for serving)

How to make Almond-Crusted Trout with White Grits and Swiss Chard

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Bring grits and 950ml water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20–25 minutes. Season with salt and pepper.

Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.

Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.

Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.

Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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