Spicy Pan-Fried Trout Warm Sorghum Salad Bowl | Club House for Chefs

Ingredients

• Rainbow Trout | Serves 4
• 4 each 5oz (140g) Filets boneless Rainbow Trout
• 1/2 tsps Club House ® Red Pepper, Crushed
• 1 tbsps Butter
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 1/2 tsps Club House ® Pepper, Black Coarse Cracked
• Sorghum | Serves 4
• 1 cup Sorghum, rinsed, drained and picked through
• 3 cups Water
• Salad and Dressing | Serves 4
• 2 tbsps Apple cider vinegar
• 2 each Green onion, thinly sliced
• 1/2 cup Pecans, toasted
• 2 tsps Dijon
• 1/4 tsps
• 1/2 cup Olive oil
• 1 cup Red seedless grapes, sliced in half lengthways
• 1 each Granny Smith apple, peeled and chopped
• 1 stalk Celery rib, diced