Directions

1Bring grits and 4 cups 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.

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

3 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.

4 Heat oil in a large skillet over medium-high 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.

5 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.