fish n grits

In Charleston, SC, there is an abundant amount of seafood. I actually source a lot of my fish from Abundant Seafood. I buy the fish directly by the water, where the guys filet and sometimes even debone the fish right in front of me. They sell their fish in such a pretty area, right off of Shem Creek. When I am there, I can smell the salty water, hear the tides rolling in and see the sun glistening of the surface of the water. This recipe is especially pretty when individual plated with herbs and even local market vegetables or micro greens,

Feeds 4

2 cups milk

2 cups water

1 cup grits

1 garlic clove, chopped

1 cup heavy cream

1/4 to 1/2 cup butter

1 to 2 cups freshly grated Parmigiano-Reggiano cheese

(need fish)

1 pound baby spinach, baby turnip greens or arugula

Kosher salt, to taste

Freshly ground black pepper, to taste

4 6-8 oz portions of fish, in this picture I used triggerfish

Olive oil, to taste

1 lemon, juiced

To make grits: Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed to make a loose, but not runny, mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn’t stick.

To make fish: Preheat oven to 375F. Place fish in a baking dish and lightly salt and pepper. Drizzle with olive oil and lemon juice. Bake for about 10 minutes, or until fully cooked to the point where it flakes easily with a fork.