How to make it

  • Add 2 tbs Good olive oil to large, hot skillet (you're not blackening here)
  • Place fillets in skillet for about 2 to 4 minutes per side until nicely browned.
  • If fillets are very thick, place in 425 degree oven for 5 minutes to finish off.
  • Put a nice helping of the Creamy Grits in the center of the plate
  • Place the cooked fillet over the center of the grits
  • Spoon Florentine sauce over the grits and around the edge of the plate.
  • Garnish with a lemon wedge and a sprig of thyme.
  • This one takes a little time, but it's worth it. It also works well with halibut, snapper, trout and flounder.
  • Using a 2 quart sauce pot.
  • Saute 2 tbs each: finely diced yellow onion, red bell pepper in small amount of olive oil.
  • Add a pinch of kosher salt, fresh ground pepper.
  • When onions are almost translucent..
  • Add 1 tbs minced garlic.
  • It should be smelling pretty good in the kitchen about now.
  • Next add:
  • 1 cup whole milk
  • 1 1/2 cups half & half
  • 1/2 cup heavy cream
  • And bring to a slow boil (watch that it doesn't boil over)
  • Then add 3/4 cup quick grits
  • Add a couple good pinches of your favorite Cajun seasoning
  • Add a couple drops Tabasco sauce.
  • Stir and lower heat to just a simmer.
  • Cover pot and stir occasionally to prevent sticking.
  • Grits should be done in about 7 to 8 minutes.
  • If grits are too thick add some whole milk, slowly.
  • When grits are done, add 1/2 cup fresh grated Parmesan cheese or grated cheddar cheese -- your choice and stir in to melt.
  • Remove from heat, but leave cover on, and near heat to stay warm.

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