Grits aren’t made just for Shrimp!
I’ve made Shrimp and Grits for decades now and I have never attempted to try another recipe. My recipe came from an RSVP article in a 1990’s Bon Appetite magazine and is one from Crook’s Corner in Chapel Hill, North Carolina and is so good I’ve just never searched for any other variations.
I found this recipe for Fish and Grits from Southern Living and had to try it. With red fish and Carolina stone ground yellow/white mixed grits in the freezer I had everything I needed for dinner. I made my recipe for grits instead of the one in their recipe. My grits never disappoint so I’m not taking any chances.
If you have any late 70’s or early 80’s Southern Living cookbooks, you may see a few of my recipes. Back then (not sure if they still do this) a person could submit a recipe and if chosen they would print it in the cookbook, send you a copy of the annual book and also send 50 recipe cards with your recipe that said “my recipe printed in Southern Living”. I’m thinking maybe I’ll start going through some of my old cookbooks and revisiting some old favorites to see if I can do an updated version.
If you like fish and you love grits, you just have to try this recipe and if you do, please leave a comment below. (There a tiny symbol where you can click and say just about anything you want.)
BLAST FROM THE PAST: If you aren’t a “grits fan” then you could try my Green Pea Risotto I made almost 10 years ago. I had this with some scollops once and knew the recipe was going to be a keeper.
The milk, stock and grits get cooked with the bay leaves for a few minutes before adding the other ingredients.
After the grits start to thicken you will stir in the egg/milk mixture and then the cheese and butter.
Mix up your blackening season and set aside.
Lightly brush the fish on both sides with the oil and sprinkle heavily with spice on both sides.
Add oil to skillet and start cooking fish and then you will add in the butter at the end.
Yes, those are can green beans cooked with bacon and onion. I love fresh, frozen, raw and those canned green beans if I have nothing else green on hand.
Redfish with Cheesy Grits
Ingredients
- 3 c. chicken stock
- 1 c. milk
- 1 c. stone ground grits rinsed and drained
- 2 fresh bay leaves
- 1 egg
- milk to go with egg to make 1 cup
- salt and pepper to taste
- 1 c. grated cheddar cheese
- 4 Tbsp. butter
- salt and pepper to taste
- For Fish:
- 1 1/2 Tbsp. paprika
- 1 tsp. 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. redfish fillets
- 1/4 c. melted unsalted butter
- 4 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil divided
- Thinly sliced scallions
- Lemon wedges
Instructions
- To make grits: Put the chicken stock, bay leaves, and milk in 4 qt. saucepan and bring to a boil. Add the 1 cup rinsed and drained grits. Stir on medium-high heat until bubbling for about 10 minutes.
- Add the 4 tablespoons of butter and stir until melted. Put one beaten egg in a measuring cup and add milk to make 1 cup. Slowly add the egg/milk mixture to the grits then stir in the grated cheese and salt and pepper to taste. Remove the bay leaves. Butter a 9x13" casserole and pour the grits into dish. Bake at 350° for about an hour.*
- For fish: Mix all the spices together (keep the divided black pepper and salt separate) Brush both sides of the redfish with the melted butter until evenly coated. Spring both sides of fillets with the seasoning mixture until evenly coated. Transfer to a plate; set aside at room temperature.
- Heat 1 tablespoon of the oil in a 12" cast-iron skillet over medium heat. Add the fillets cook, undisturbed until bottom of filets start to brown, 2-3 minutes. Flip and reduce heat to medium-low. Add 1 tablespoon of butter; cook basting occasionally with melted butter until fish is dark brown and flakes easily with a fork, about 2-3 minutes.
- To serve, put some of the cooked grits in a large flat bowl (or plate), top with blackened filet and drizzle pan sauce over fish. Garnish with scallions and serve with lemon wedges.
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