Go Back
Print

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

  1. 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.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.