Fish And Grits
Fish And Grits
Ingredients
4 cups vegetable broth
1 cup water
1
1/4 cup uncooked stone-ground yellow grits
2 fresh bay leaves
1 1/2 Tbsp. paprika
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. dried thyme
3/4 tsp. cayenne pepper
3 tsp. kosher salt, divided
1 tsp. black pepper, divided
4 (6-oz.)
skinless tilapia or snapper fillets, at room temperature
1/4 cup (2 oz.)
melted unsalted butter
3 oz. pre-shredded sharp
Cheddar cheese (about 3/4 cup)
4 Tbsp. (2 oz.) unsalted
butter, divided
2 Tbsp. vegetable oil, divided
Thinly sliced scallions
Lemon wedges
Directions
Prepare the grits:
Bring stock and water to a boil in a medium
saucepan over medium-high.
Whisk in grits and bay leaves; cook,
whisking constantly, until grits begin to thicken, 2 to 4 minutes. Cover and
reduce heat to low; cook, stirring occasionally and scraping bottom of pan to
prevent scorching, until grits are tender, softened, and cooked through, about
20 minutes.
Mix seasoning for fish, and coat fillets:
Meanwhile, stir together paprika, cumin,
garlic powder, thyme, cayenne pepper, 2 teaspoons of the salt, and 3/4 teaspoon
of the black pepper in a medium shallow bowl. Brush both sides of fillets with
melted butter (1 tablespoon each) until evenly coated.
Sprinkle both of fillets with seasoning
mixture until evenly coated. Transfer to a plate; set aside at room
temperature.
Add cheese and seasoning to grits. Keep
warm:
Remove grits from heat, and stir in cheese,
2 tablespoons of the butter, and remaining 1 teaspoon salt and 1/4 teaspoon
black pepper; remove and discard bay leaves. Cover grits to keep warm, and set
aside.
Sear fish in cast-iron skillet, and baste
with butter:
Heat 1 tablespoon of the oil in a 12-inch
cast-iron skillet over medium. Working in 2 batches, add half of the
seasoned fillets; cook, undisturbed, until bottoms of fillets start to brown, 2
to 3 minutes. Flip and reduce heat to medium-low.
Add 1 tablespoon of the butter; cook,
basting occasionally with melted butter, until fish is dark brown and flakes
easily with a fork, 2 to 3 minutes.
Transfer fillets to a platter, drizzling
pan sauce over top. Tent with aluminum foil to keep warm. Wipe skillet clean,
and repeat process with remaining 1 tablespoon oil, 2 seasoned fillets, and 1
tablespoon butter.
Prepare to serve:
Divide grits evenly into 4 shallow bowls;
top with blackened fillets, and drizzle pan sauce over fish. Garnish with
scallions, and serve with lemon wedges.
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