Fish & Grits

One of my favorite thing to eat is shrimp and grits! It screams southern and hardy. It’s the type of meal you eat when you want to feel good all over. I know many people are allergic to shell fish, so i substituted the shrimp with fish. My fish of choice is red snapper, which is a personal preference but any white fish will do.

I have chosen to use red snapper for this recipe purely do to personal preference but any white fish (i.e. catfish, tilapia, etc.) can be substituted if you prefer.

Grits can be prepared however you like. I prefer Quaker Old Fashioned Grits simply because they are easy to cook. A sprinkle of salt and butter is all that is needed as more flavor will come in the sauce.

Fish

  • 2 red snapper filets
    • If your fish is fresh I recommend putting packaging outside in trash immediately
  • 4 tbsp olive oil plus 2 tbsp for pan
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • Juice from 1 lemon

Sauce

  • 4 tbsp butter
  • 1 tbsp thyme
  • 1 tbsp parsley
  • t tsps minced shallots
  • Juice from 1 lemon

Grits

  • 1/2 cup Quaker Old Fashioned Grits
  • 1 tbsp butter
  • 1 tsp salt

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Recipe

Start off making the marinade for the fish filets.  Combine the olive oil, garlic powder, lemon, salt, and pepper in a medium bowl and whisk lightly, just enough to blend thoroughly.  Rinse and pat fish dry to allow marinade to fully soak into filets.  Place filets into bowl and coat completely in the marinade.

Next boil the water for your grits.  Take your Quaker Old Fashioned Grits and add them to the boiling water. Cook time for the grits is around 15 minutes. After grits have cooked, add salt and butter to your preference.

In a medium sauce pan heat olive oil over medium heat, make sure to rotate pan to coat it with olive oil entirely.  Lay filets in pan and cook for 4 minutes.

Now while filets are cooking it’s time to make the sauce.  In a small sauce pan melt down butter over medium low heat.  Add thyme, parsley, shallots, and lemon juice and stir to combine ingredients.  Reduce heat to low to keep sauce warm while you cook the filets.

Flip filets and cook for another 3 to 4 minutes or until done.  Fish is done when it is opaque and starts to flake.

To serve spoon grits into dish and lay fish filet over top.  Pour sauce over fish filets generously.  Finish dish with minced shallots and chopped parsley.

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As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

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