Main Course

Crispy Seared Trout with Five-Pea Succotash

Type of Dish

Main Course

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Serves 4

about this dish

A classic Coca-Cola® pairs with the heat and sweetness of succotash and rounds out the flavor of trout for a refreshing yet unexpected main dish.



  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper
  • 1/2 cup diced yellow pepper
  • 1/4 cup sea island red peas
  • 1/4 cup rice peas
  • 1/4 cup black-eyed peas
  • 1/4 cup purple-eyed peas
  • pinch of smoked paprika
  • pinch blackening spice
  • salt and pepper to taste
  • 1 tablespoon grape seed oil
  • 2 tablespoons butter

Seared Trout

  • 4 trout fillets, cut into halves or thirds
  • salt and pepper to taste
  • 2 tablespoons vegetable oil


  • 3-4 cups grits of choice (instant or homemade)


  • 1/4 cup English peas
  • thyme

Beverage Pairing

  • Coca-Cola


Prepare the succotash.


Heat 2 tablespoons grape seed oil and 1 tablespoon butter in sauté pan over medium heat. Next, sauté red onion, bell pepper and yellow pepper until tender (5 to 10 minutes). Add all but English peas, followed by pinch each of paprika and blackening spice, followed by salt and pepper to taste. Remove from heat, toss with tomatoes and 1 tablespoon of cold butter, and then set aside.

Make the trout.


Heat 2 tablespoons vegetable oil in sauté pan over medium heat. While pan heats, salt and pepper fish on both sides. Sear flesh-side down for 1 to 2 minutes, shaking pan while searing to keep trout from sticking. Flip to sear additional 1 to 2 minutes skin-side down. Rest trout on paper towel. Add lemon to oil in pan and set aside.

Plate the dish.


Spoon favorite grits into base of plate. Spread succotash across grits. Alternate strips of trout skin side up and down directly on top of succotash. Finish with charred lemon oil from pan.


Add English peas and thyme as garnish.



Serve and enjoy with a Coca-Cola.

Michael Bowling

Chef Michael Bowling has used his culinary gifts at the prestigious James Beard House in New York City as well as for elite restaurants throughout the South. A kidney transplant survivor, he uses his platform to advocate for good health and self-care.

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