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1
Combine milk, water, salt, and pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat.
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2
Slowly stir in the grits with a whisk, then continue to stir until they return to a simmer.
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3
Lower heat to medium-low and cook 25-30 minutes.
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4
Season the trout with salt and pepper.
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5
Continue stirring grits along the bottom of the pot every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot.
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6
Once grits have cooked fully, turn off the heat, cover the pot and let rest on the stove for another 15-20 minutes.
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7
While grits are resting, heat a saute pan over medium-high heat.
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8
Add oil, and heat until shimmering.
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9
Add trout skin-side down.
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10
Cook without turning or moving until the fish is mostly cooked through and well-browned and crisp on the skin side.
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11
Move to a plate, skin-side up, and set aside.
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12
Add pecans to the trout pan and toast/brown for 1-2 minutes.
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13
Add oyster mushrooms, butter, and spices.
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14
Cook while stirring 3-4 minutes, or until tender.
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15
Add tomatoes and salt and pepper to taste.
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16
Push everything to one side, then return fish to the pan, skin-side up.
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17
Turn off the heat.
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18
Add the grated Gouda and butter to the grits, stirring well to melt and combine, then adjust the consistency with a little more milk or water if needed.
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19
The grits should be viscous but should still stand up on the plate.
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20
Top trout with the oyster mushroom and pecan mixture and serve alongside a helping of Gouda grits.
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21
Enjoy!
