Description
A classic Southern dish featuring creamy, cheesy stone-ground grits paired with perfectly seasoned and pan-fried white fish fillets. This fish and grits recipe combines comforting textures and bold flavors, topped with fresh lemon and optional parsley for a delightful meal.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 2 cups water
- 2 cups milk
- ½ cup shredded sharp cheddar cheese
- 1 Tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Fish
- 4 white fish fillets (about 4 ounces each)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Olive oil (for frying)
To Serve
- Lemon wedges
- Chopped parsley (optional garnish)
Instructions
- Prepare Grits: In a medium saucepan, combine the stone-ground grits with water and milk. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the grits are thick and creamy, about 20-25 minutes.
- Add Cheese and Butter: Stir in the shredded sharp cheddar cheese, unsalted butter, salt, and black pepper into the cooked grits. Mix thoroughly until the cheese is melted and the grits are smooth. Keep warm.
- Season the Fish: In a small bowl, combine paprika, onion powder, garlic powder, salt, and black pepper. Pat dry the white fish fillets and evenly season both sides with the spice mixture.
- Pan-Fry Fish: Heat olive oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork.
- Serve: Spoon the creamy grits onto plates, top with the pan-fried fish fillets. Garnish with chopped parsley if desired and serve with lemon wedges on the side for squeezing over the fish.
Notes
- Stone-ground grits yield the best texture for this dish, but quick grits can be substituted in a pinch.
- Adjust seasoning on fish to your taste; adding a pinch of cayenne pepper can add a nice kick.
- Ensure the pan is hot before adding the fish to achieve a crispy crust.
- Leftover grits can be refrigerated and reheated with a little milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 6 g
- Sodium: 812 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 111 mg
