Cornmeal Crusted Grouper & Grits
Recipe courtesy of Chef Bud Taylor.
as seen on episode “Grouper | Sneads Ferry, NC“, Season 8

Grits (Ratio: 3 Parts Water/1 Part Whole Milk/1 Part Grits):
Ingredients:
- 1 Cup Stone Ground Yellow Grits (Adluh Mills, Anson Mills or Other Quality Brand, Don’t Use Quick Grits)
- 1 Cup Whole Milk
- 3 Cups Cold Water
- 6 Tablespoons Butter
- 1 Cup Grated Asiago or Parmesan
- Salt & Pepper
Directions:
- In stock pot bring water, milk & butter to a boil
- Slowly whisk in grits and return to a boil for 1-2 minutes
- Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
- Remove from heat and stir in cheese
- Season to taste with salt & pepper
Sauce:
Ingredients:
- 1 Green Tomato – Cut Into ½ Inch Dice
- 1 Tablespoon Minced Shallot (May Sub Red Onion)
- ¼ Teaspoon Minced Garlic
- 4-6 Oz. Nc Country Ham- Cut Into Small Strip
- ½ Cup Dry White Wine
- 2 Cups Shrimp Stock (May Sub Seafood Base)
- Unsalted Cold Butter- Cut Into Cubes
- 2 Tablespoons Thinly Sliced Scallion
- 1 Teaspoon Each Diced Fresh Thyme, Basil, and Parsley
Directions:
(Sauce can be made in advance and kept warm)
- In hot sauté pan place 2 t butter, shallot, garlic and country ham and cook until lightly brown
- De-glaze pan with white whine
- Add green tomatoes to pan and cook approx. 1 minute
- Add shrimp stock and 2 t butter and let reduce by ¼
- Add scallions & fresh herbs
- Remove from heat
- Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly
- Season to taste with salt & pepper
Cornmeal Crusted Grouper:
Ingredients:
-
- 4 4 Oz. Grouper Filets (about 1 inch thick)
- Breader
- 2 Cups Cornstarch
- 1 Cups Cornmeal
- 3 Tablespoons Seasoning Salt
- 3 Tablespoons Paprika
- 2 Tablespoons Chili Powder
- 3 Tablespoons Granulated Garlic
- 3 Tablespoons Course Black Pepper
Directions:
- Pre-heat vegetable oil in large pot or deep fryer to 350 degrees.
- Place grouper filets one at a time into breader, toss until thoroughly coated. Shake to remove excess breader.
- Place fish in hot oil and fry for 4-6 minutes until golden brown. Do not overcook; fish will continue to cook after you remove it from the oil.
- Remove from oil and drain on paper towel lined platter.
To Serve:
Divide grits into 4 bowls.
Spoon sauce mixture equally into bowls on top of grits. Do not stir up.
Place cooked Grouper filet on top of grits.
Garnish with fresh chive (optional).
Category: Recipes