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–+ servings

Fish and Grits

A classic Southern dish featuring seasoned fish served over creamy grits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Fish
  • 4 fillets white fish (such as catfish or tilapia) seasoned with salt and pepper
  • 2 tablespoons olive oil for cooking fish
  • 1 teaspoon paprika for seasoning
Grits
  • 1 cup grits preferably stone-ground
  • 4 cups water or chicken broth for flavor
  • 1 cup cheddar cheese shredded, for creamy grits
  • 2 tablespoons butter for richness
  • 1 teaspoon salt to taste
Garnish
  • 2 tablespoons chopped green onions for garnish
  • 1 lemon sliced for serving

Method
 

Prepare the Grits
  1. In a saucepan, bring water or chicken broth to a boil. Stir in the grits and salt.
  2. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until thickened.
  3. Stir in butter and cheddar cheese until melted and creamy. Keep warm.
Cook the Fish
  1. Heat olive oil in a skillet over medium heat. Season the fish fillets with salt, pepper, and paprika.
  2. Cook the fish for about 4-5 minutes on each side, or until golden brown and cooked through.
  3. Remove from heat and let rest for a minute.
Serve
  1. Spoon the creamy grits onto plates, top with the cooked fish, and garnish with green onions and lemon slices.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For added flavor, consider marinating the fish in lemon juice and spices for 30 minutes before cooking.

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