How do you cook a mild fish without burying it in flavors? Learn a simple way to give trout an attitude on this week’s The Sporting Chef – an original series hosted and created by Scott Leysath. Plus, viewers will learn how to make salmon crispy with Hank Shaw, blue gills in the dutch oven with Cee Dub and Stacy Harris’ favorite kitchen tools. Tune in to The Sporting Chef on Sportsman Channel on this Sunday at 7:00 a.m. ET with re-air Friday, October 3 at 11:30 a.m. ET.

Leysath tantalizes viewers with his southwestern trout with green chili grits. “One of the more common questions I hear is ‘how can I give trout flavor,’” said Leysath. “Since it is a milder fish, you don’t want to bury it with a lot of strong flavors. So you make it a bit crispy and pair it with a side dish, like cheesy grits, that just goes well with anything.”

Also on this week’s show: Melissa Bachman gives advice for off-season scouting, Hank Shaw makes a crispy skin for his salmon, Tommy Gomes is on shrimp, Cee Dub shows how easy it is to make pan fish in a dutch oven and Buddy T gets “microzapped.”

To learn more about what’s on the grill this season, visit

Learn more about Camp Chef and the Grill Box used in this episode at Hi-Mountain Seasonings Leysath used with the grits and fish at and pair it all with a bottle from Michael David Winery at


Michelle Scheuermann, BulletProof Communications LLC; 651.964.0264;

Image courtesy The Sporting Chef

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