It’s a beautiful Sunday and although I just finished chopping up everything for a gumbo, I decided to make this quick fish and grits for breakfast…yes…breakfast people…lol!
The key to great grits is…well…great grits…and every since I was introduced to these grits by the wonderful people at Carolina Creole…I’ve been hooked!
Click the link for my shrimp and grits for the tutorial on making those grits sing!
I love fish and I find by slicing the fillets in half makes it easier to cook.
I like to serve my fish and grits by topping the grits with the hot fish and garnishing with a little Italian Parsley or green onions.
It’s time to eat, and don’t forget the Tabasco!
Fish and Grits
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4-6 whitefish filets such as tilapia, swai, or red snapper
For the Grits
1 cup Carolina Creole Grits
3 cups of chicken broth
1 cup of heavy cream
1 cup of water
1 stick of butter
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
a few dashes of hot sauce
To prepare the grits, heat all the liquid ingredients in a stock pot over high heat, add butter and seasonings, when mixture comes to a boil, slowly stir in grits, while whisking non stop for 2 minutes, reduce heat to low, cover grits and cook stirring occasionally for about 30 minutes.
Add extra broth to thin grits if needed. Stir in cheeses and hot sauce whisk well.
Lift fish out with strainer and place on paper towel to assist with draining.