Red Snapper on Corn, Sage and Cheddar Grits

courtesy of Liz Manthei of Peppercorns Catering in Augusta, GA

For Fish:                                                                                     

4 (6 oz) red snapper filets (or any white fish)

1 tbl old bay seasoning

3 tbl clarified butter

 

   1. Season filets with old bay seasoning
   2. Heat seasoned cast iron skillet over high heat.  Add butter.  Reduce heat to medium.
   3. Sear filets about 3 minutes each side.  When they are just cooked through, remove to plate and cover with foil. 

 

 

For Corn, Sage and Cheddar Grits:

4 cups chicken stock or canned chicken broth (preferably organic)

.25 cup heavy cream

1 cup quick cooking grits

3 clove minced garlic

3 tbl minced sage leaf, fresh

1 cup corn, frozen sweet

2 cups cheddar cheese

1 tsp pepper, cracked black

 

   1. Bring chicken broth and heavy cream to a boil in a 4 qt saucepan.
   2. Slowly stir in grits.  Turn heat to low.
   3. Simmer for 7 minutes, stirring occasionally
   4. Stir in garlic, sage leaf, corn, cheddar cheese and pepper. 

 

To assemble:

Spoon about a cup of grits each into 4 bowls.  Place fish in center.  Garnish with a tablespoon of pimento cheese and a fried sage leaf.