North Carolina’s High Country is known for its abundance of both stocked and wild trout in the area’s mountain streams.
Courtesy of the North Carolina Department of Agriculture
While fly fishing enthusiasts flock to these waters to cast their line, others prefer to enjoy the bounty of North Carolina’s aquaculture at a local restaurant.
While visiting the High Country, indulge in fresh, locally caught seafood from an area restaurant. There is no shortage of seafood retailers, along with restaurants, that utilize seafood caught from local waters.
The High Country is known for its rainbow trout, and North Carolina is the second-largest producer of this species in the nation. This fish is also naturally low in calories and sodium, while containing high levels of Omega-3 fatty acids. Trout is an incredibly versatile fish that can be served fried, grilled, baked or blackened.
The North Carolina Department of Agriculture has a Seafood Directory that provides more information about local seafood, as well as where to buy it from area seafood markets and restaurants.
Buying and eating North Carolina seafood not only produces a higher-quality, tastier meal, it also helps sustain the business and livelihoods of local fishermen which is a win-win.
Lime Basil Grilled Trout Fillets
Ingredients
4 Trout Fillets (we used Sunburst)
Juice of 1 lime
One Handful of Fresh Basil Leaves
2 Cloves Garlic Chopped
1/4 Cup Olive Oil
1 tsp. Lawry’s Seasoned Salt
1tsp. Fresh Ground Pepper
Servings: 4
Cook Time: Prep Time: 1 Hour
Total Time: 1 hour, 10 minutes
To Prepare
Make Marinade: Chop basil and mince garlic, combine with lime Juice, olive oil, salt and pepper
Add marinade to fresh trout fillets
Marinate fillets for at least an hour before grilling
To Grill Trout:
Preheat Grill to medium high to high heat. Remove fillets from Marinade, and place on a well-oiled pre-heated grill.
Start flesh side down for about 3-4 minutes then flip to skin side down and cook 3-4 minutes.
Smoky Trout Quiche
Ingredients
1 refrigerated pie crust
1 smoked N.C. mountain trout, flaked into small pieces
1 cup smoked Gouda cheese, shredded
1/2 cup red onion, minced
5 large eggs
2/3 cup heavy cream
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
To Prepare
Preheat oven to 350 degrees. Unroll pie crust into 9-inch round pie plate and flute edges as desired. Place trout pieces, shredded cheese and onions on the crust. In a large mixing bowl, combine eggs and cream. Beat until fluffy. Add oregano, pepper and salt and combine. Pour egg mixture over trout.
Bake in a preheated oven for 40-45 minutes until center is completely set and top is browned. Cool for 5-10 minutes before cutting into wedges.
