Fish and Grits
A comforting Southern dish of crispy fish served on creamy, cheesy grits with a mildly spicy tomato sauce, perfect for brunch or dinner and easily tailored to your heat preference.
Equipment
- 2 skillet one for sauce, one for fish
- 1 pot for cooking grits
Ingredients
- 1 to 1½ pounds firm white fish fillet catfish or tilapia
- 1 cup stone-ground grits
- 3½ cups water
- ½ cup chicken or vegetable broth
- 2 teaspoons minced garlic
- 1 diced tomato
- ½ cup diced red bell pepper
- 1 tablespoon Creole seasoning
- 1 lemon juiced
- 3 to 4 tablespoons unsalted butter
- 1 to 2 cups shredded white sharp cheddar cheese
- Oil for brushing fish
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Brush fish fillets with oil and season with salt, pepper, and Creole seasoning. Set aside.
- In a skillet over medium heat, melt butter or oil. Sauté garlic until fragrant, then add diced tomato, red bell pepper, broth, lemon juice, Creole seasoning, salt, pepper, and bay leaf. Simmer for about 10 minutes.
- In a pot, bring water to a boil. Gradually stir in grits and salt; reduce heat to low and cook, stirring frequently, until thickened, about 20 to 30 minutes.
- Once grits are nearly done, stir in shredded cheddar cheese until melted and creamy.
- In another skillet over medium-high heat, cook the fish fillets for 4 to 5 minutes per side until golden brown and cooked through.
- Serve the cheesy grits topped with the cooked fish and spoon the tomato-based sauce over the top.
Notes
- Use firm white fish like catfish or tilapia for best results.
- Adjust Creole seasoning for desired spice level.
- Leftover grits can be refrigerated and reheated with a splash of milk.
- Sauce can be made ahead and warmed before serving.