St. Marys Smoky Fish and Stone-Ground Grits

St. Marys Smoky Fish and Grits

https://www.newsbreak.com/doc-lawrence-1599273/3568279172642-st-marys-smoky-fish-and-grits?s=ws_em

Numerous seafood dishes experience an elevation in flavors and textures when integrating stone-ground grits into their recipes. Stone-ground grits provide a unique depth of flavor and creamy consistency that enhances the overall taste profile of seafood dishes. The subtle sweetness and earthy notes of the grits complement the brininess of seafood, creating a harmonious blend of flavors that tantalize the taste buds. Whether paired with succulent shrimp, delicate fish fillets, or plump scallops, the addition of stone-ground grits like Blairsville, Georgia’s Logan Turnpike elevates the dish to a whole new level of culinary excellence.

Moreover, the texture of stone-ground grits adds a delightful contrast to seafood dishes, providing a satisfyingly chewy element that enhances the overall dining experience. The creamy richness of the grits perfectly balances the tender texture of seafood, creating a pleasing mouthfeel that keeps diners coming back for more. From classic shrimp and grits to innovative seafood risottos, the integration of stone-ground grits promises to elevate any seafood dish to a gourmet masterpiece.

This recipe was inspired by the dinner menu at Jonah’s Fish and Grits in beautiful Thomasville, Georgia.

St. Marys Smoky Fish and Grits

Ingredients:

Four 6 oz. portions fresh grouper or snapper fillets

2 large ripe hierloom tomatoes, diced

1 cup thick-cut smoked bacon, chopped small

1 cup Logan Turnpike grits

2 1/2 cups vegetable stock

1 cup milk

1 tablespoon butter

1/2 cup smoked Gouda cheese, cubed

1 teaspoon olive oil

1/4 cup fresh parsley, chopped fine

1 tablespoon fresh garlic, chopped fine

3/4 cup heavy whipping cream

1/2 lemon, juiced

4 scallions, sliced thin for garnish

Sea salt and fresh ground pepper, to taste

Preparation:

GRITS

In a medium-sized sauce pot, add 2 cups of vegetable stock and 1 cup of milk. Bring ingredients to a simmer over medium heat. Add grits and butter and cook according to the directions on the package. When the grits are cooked, add the smoked Gouda cheese and stir to combine. Taste grits and adjust seasoning with salt and pepper. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached. Turn the temperature to low until the dish is ready to be plated.

FISH

Preheat a large saute pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan. Lightly season the grouper fillets with salt, pepper and fresh parsley. Carefully place the fillets seasoned side down in the saute pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked through the thickest part of the fillet. Remove the cooked fillets from the pan and add the chopped bacon. Cook the bacon until crispy and add the tomatoes and garlic. Cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice and 1/2 cup vegetable stock. Quickly bring the ingredients to a boil and reduce the heat. Taste and adjust the seasoning with salt and pepper. Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with the thin sliced scallions.