About the Dish

3/4 cup Long Grain Rice
1 teaspoon Beautiful Briny Sea Aegean Salt
8 ounces Snap Beans
6 ounces Sweet Peppers
1 clove Garlic
12 ounces Trout Fillet
2 tablespoons Self-Rising Flour
3 pats Butter
1 ounce Sliced Almonds
1 Lemon
Per Serving
Calories 790
Total Fat 36 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 1020 mg
Total Carbohydrates 77 g
Dietary Fiber 8 g
Sugar 8 g
Protein 41 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Pilsner

As we look at this dish full of buttery goodness with lemon rice, we need a beer that tastes clean. We suggest a pilsner because of the crispness and fresh taste that comes from lagering lighter malts.

Lone Rider Saloon Style Pilsner, Raleigh, North Carolina

Pinot Gris - Alsace, France

Alsatian Pinot Gris are full-bodied and weighty on the palate, with aromas of lemon oil, apricots, button mushrooms, and almonds. The bitter almond note complements the amandine sauce, while the texture of pinot gris equals the weight of the amandine sauce.

Dopff & Irion 'La Vigneray' Pinot Gris, Alsace, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon Aegean salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Discard pepper stems and seeds. Thinly slice flesh. • Trim beans. • Peel and mince garlic. • Zest lemon. Cut lemon into wedges.
3
• Place a large sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add beans, peppers, garlic and 1/4 teaspoon Aegean salt. Cook, tossing occasionally, until vegetables are just tender and blistered in spots, about 7 minutes. • Remove pan from heat.
4
While vegetables cook: • Season trout on all sides with a total 1/2 teaspoon Aegean salt. • Dust trout on all sides with flour.
5
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add trout, skin-side down. Cook without disturbing until golden on bottom, about 3-4 minutes. • Flip, and cook without disturbing until other side is golden, about 2-3 minutes. • Transfer trout to a plate. Reduce heat to medium low.
6
• Add butter and almonds to skillet. Cook, stirring, until butter is golden-brown and almonds sizzle, about 30 seconds. • Squeeze in 1 lemon wedge. Quickly transfer butter mixture to a bowl.
7
• Fluff rice with a fork. Stir in lemon zest, and divide between 2 plates. • Top rice with vegetable mixture.
8
• Place trout on vegetables. • Pour butter mixture over trout. Serve with remaining lemon wedges, and enjoy!

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