One of our other favorite past times here in the Lowcountry is EATING! Here is some great information from one of the local experts. We are pleased that FLEET LANDING has offered to provide seasonal recipes to us!

Charleston has a new “come as you are” casual seafood restaurant with a waterfront view that is a distinctive destination unto itself. Housed in a 1940s building on the east side of the Charleston peninsula, Fleet Landing restaurant features Chef Jim Epper’s fusion of classic and contemporary Southern seafood fare in a setting that celebrates the area’s waterfront heritage.

Pecan-Crusted Speckled Southern Sea Trout with

Smoked Bacon Grit Cake & Lowcountry Red Pepper Sauce

For Speckled Trout:

1½ cups (5 oz) Pecan halves

1½ cups All-purpose flour

To taste Creole Seasoning

1 Medium Egg

1 cup Milk

6 Speckled Sea Trout filets—free of bones and scales

Method:

Place the pecans, flour and Creole seasoning in food processor and process until finely ground. Transfer the pecan flour to a large bowl.  Whisk the egg in a large mixing bowl, and add the milk. Season both sides of each fish filet with Creole seasoning. One at a time, place the filets in the egg wash.

Remove one filet from the egg wash, letting excess fluid drain off back into the bowl. Dredge the filet in the pecan flour and coat on both sides, shaking off any excess. Transfer to a dry sheet pan and repeat with remaining filets.  Place a large skillet over high-heat and add 2 tablespoons of the butter. Heat for about 2 minutes. Place three filets in a pan and cook for 1½ minutes per side, or until the fish is evenly brown.

For Smoked Bacon Grit Cake:

2 cups Heavy Cream

2 cups Water

¾ cups Quick Grits

½ cup Roasted Red Peppers, diced

½ cup Applesmoked bacon, cooked and drained

½ cup Kernel Corn, diced

Method:

Bring cream and water to a boil. Add grits. Reduce heat until cooked. Stir in peppers, bacon and corn. Pour in a ½ inch sheet pan. Allow to cool. Cut grits into preferred shape and bread with standard breading procedure.

For Red Pepper Sauce:

1 Red Pepper

½ cup Cider Vinegar

½ cup Water

2 oz. Tomato Paste

2 oz. Tabasco

¼ cup Sugar

2 tbsp Corn Starch

Method:

Bring all ingredients to a boil. Cook for 5 minutes. Puree and strain. Thicken with corn-starch slurry.

From Chef Jim Epper