Fish and Grits
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
688 kcal
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Course
Main Course
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Cuisine
American
Fish and Grits
Description
Fish and Grits features grits cooked slowly in a mixture of fish stock and water for a tender, creamy base enhanced by butter, cream, and shredded white cheddar cheese. The tripletail fillets, seasoned with salt, are pan-seared in bacon fat until opaque, using spoon-basting to keep them moist without flipping if the fillets are thin. Bacon is fried separately, then chopped and reserved. Mushrooms are seared in the bacon fat until they release their moisture and develop a rich flavor. The tomatoes and green onions add freshness, while lemon zest and juice provide acidity to brighten the dish. Worcestershire sauce and black pepper season the components further, tying the dish together.
This recipe yields a hearty plate perfect for a satisfying meal where the creamy, cheesy grits complement the rich, smoky flavors of the bacon and seared fish. The fresh tomatoes and lemon help balance the richness, making the dish appropriate for dinner or brunch options.
Ingredients
- 2 cups grits
- 2 cups fish stock or chicken stock
- 3 cups water
- salt
- 4 tablespoons butter
- 1/4 cup cream
- 1/4 cup cheese I use white cheddar, shredded
- 1 1/2 pounds tripletail or similar fish, fillets
- 1/4 pound Bacon
- 1 pound mushroom chopped, fresh
- 5 or 6 tomato diced, plum
- 3 or 4 green onion chopped
- lemon zest and juice of 2
- Worcestershire sauce to taste
- black pepper to taste
Instructions
- Boil the water and stock and add salt to taste. Start stirring it and pour the grits in slowly; this prevents lumps. Drop the heat to a simmer and cook, stirring frequently, for about 20 to 30 minutes.
- Meanwhile, salt the fish fillets and set aside on the counter. Fry the bacon in a large pan to render the fat. Remove the bacon, chop and set aside.
- Pat the fish dry with paper towels and place in the hot bacon fat, the flattest side down. Keep the heat at medium-high. Use a spoon to ladle bacon fat over the top of the fillets until they turn opaque. Keep doing this for about 1 minute. Do not flip your fish unless the pieces are more than 1 inch thick. When you have a nice sear (see picture above), remove the fish from the pan and set, seared side up, on a cutting board.
- If you have less than about 2 tablespoons of bacon fat in the pan, add some more. Add the mushrooms and sear them well. They'll sear, then give up their water. Let this happen without moving the mushrooms. This should all take about 3 minutes or so.
- Right before serving, stir the butter, cream and cheese into the grits until the butter and cheese melts in.
- When the mushroom water subsides, add the remaining ingredients and stir-fry them about 90 seconds. To serve, give everyone some grits, then some fish, then pour the mushroom-tomato mixture over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 52g | 104% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 138mg | 46% |
| Sodium | 861mg | 36% |
| Potassium | 1758mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2509IU | 50% |
| Vitamin C | 32mg | 36% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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