Pan Seared Grouper with Cheesy Grits
15
Minutes Prep Time
45
Minutes Cook Time
2
Servings
GROUPER INGREDIENTS:
2 Grouper filets
Kosher salt
Olive oil
GROUPER INSTRUCTIONS:
Heat the pan to medium to high heat.
Coat the bottom of the pan with olive oil.
Season grouper filets with kosher salt.
Flip when the first side gets a nice golden-brown crust, and flip and then cook the other side. The grouper’s texture should be flaky and opaque in color when done.
SMOKED CHEDDAR GRITS INGREDIENTS:
2 cups of stone-ground grits
8 cups of water
½ lbs. of butter
½ cup of heavy cream
¾ lbs. of grated smoked cheddar cheese
SMOKED CHEDDAR GRITS INSTRUCTIONS:
Bring 8 cups of water to a boil over high heat.
Wisk water in a circular motion and slowly rain in 2 cups of stone-ground grits while stirring to prevent clumping.
Simmer over medium heat with the lid on for 45 minutes.
When the grits reach the properly cooked consistency remove the heat.
Stir in ½ lbs. of butter until melted.
Stir in ½ cup of heavy cream.
Slowly mix in ¾ lbs. of grated smoked cheddar cheese.
TOMATO, CAPER, BUTTER SAUCE INGREDIENTS:
½ cup of grape or cherry tomatoes cut in half (you could use any type of tomato you choose, even canned San Marzano tomato)
4-5 slices of applewood smoked bacon (18/22 cut)
¼ cup of capers chopped
1/3 of a shallot
½ cup of heavy cream
3-4 tablespoons of white wine
2 tablespoons of butter
Squeeze of lemon juice
Olive oil
TOMATO, CAPER, BUTTER SAUCE INSTRUCTIONS
Heat pan over medium heat.
Prep tomatoes by cutting in half.
Chop bacon into small pieces.
Cover the bottom of a pan with a little bit of olive oil, bring to medium heat then add the bacon and render out the fat.
Pour out about ¼ cup of capers into a colander and rinse off brine with water, then chop.
Add tomatoes and shallot to the pan with the bacon, stir.
Add a couple tablespoons of white wine to the sauce, no more than ¼ cup.
Then add the chopped capers and mix well.
Then add ½ cup of heavy cream.
Let the sauce reduce for about 15-20 minutes.
When the liquid has reduced add a squeeze of lemon, and 2 tablespoons of butter and remove from heat allowing the residual heat to melt the butter into the sauce.
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