Servings: 4
Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to find boneless butterflied trout at the fish counter. Stuff them, fold them over to look like whole fish, tie them up with twine, and then proceed to the grill. Chowchow is a Southern relish typically made with cabbage, corn, green tomatoes, and bell peppers and preserved in big batches by canning. My version is a sweet, tangy quick pickle of fresh summer corn, charred on the grill, and diced black plums.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review