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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