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:

1. In stock pot bring water, milk & butter to a boil
2. Slowly whisk in grits and return to a boil for 1-2 minutes
3. Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
4. Remove from heat and stir in cheese
5. 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)

1. In hot sauté pan place 2 t butter, shallot, garlic and country ham and cook until lightly brown
2. De-glaze pan with white whine
3. Add green tomatoes to pan and cook approx. 1 minute
4. Add shrimp stock and 2 t butter and let reduce by ¼
5. Add scallions & fresh herbs
6. Remove from heat
7. Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly
8. 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:

1. Pre-heat vegetable oil in large pot or deep fryer to 350 degrees.
2. Place grouper filets one at a time into breader, toss until thoroughly coated. Shake to remove excess breader.
3. 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.
4. 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).

Tags: Cornmeal, Grits, Grouper, Seafood

Category: Recipes