Health & Fitness
Pecan Encrusted Tilapia over Grits & Greens
What could possibly be more Southern than pecans, grits & greens? My roots may be Northern, but my taste buds sure made the quick adjustment to the flavors of the South.
Pecan Encrusted Tilapia over Grits & Greens
Recipe compliments of Charleston Cooks!
What could possibly be more Southern than pecans, grits & greens? My roots may be Northern, but my taste buds sure made the quick adjustment to the flavors of the South. I recently took a class at Charleston Cooks! wherein one of the dishes we learned how to prepare was this delicious dish. For more dishes we prepared during this class, check out my blog post here.
Ingredients
4-6 tilapia filets
2 cups all-purpose flour
1/3 cup pecans, ground
Blackening seasoning or Lowcountry seafood seasoning
2 large eggs
2 tbsp milk
Canola oil
Pat the fish dry with a paper towel. Combine the flour and nuts in a shallow dish. Combine milk and eggs in a separate shallow dish and whisk until smooth and frothy.
Dip the fish in the flour, then in the egg mixture, then in the flour mixture again. Repeat with remaining filets.
Heat a cast iron skillet or nonstick pan over medium heat. When hot, add enough canola oil to cover the bottom of the pan. Add the filets to the pan in batches. Do NOT overcrowd the pan. Cook until golden brown on both sides, flipping only once. About two minutes per side.
Remove fish from pan and drain on paper towel lined plate.
Serve over Grits & Greens
Grits & Greens
(Recipe compliments of Charleston Cooks!)
Ingredients
4 cups water
1/2 tsp salt
2 tbsp butter or EVOO (plus enough to coat bottom of saute pan)
1-1/2 cups stone ground grits
1 cup cream
1 cup (or more) grated cheddar cheese
1 bunch of favorite greens, *chiffonade, such as collards, spinach, or beet.
4 tbsp garlic, peeled and grated
*chiffonade is a technique in which herbs or leafy green vegetables (such as greens and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. Click here.
Preparation
Bring water, salt & butter to a boil. Stir in the grits. Reduce heat to low and cook stirring occasionally until grits are thick and creamy (about 40 minutes). Remove from heat and stir in cream and cheese.
While the grits are cooking, heat a large saute pan over medium high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Add the greens and cook until they wilt to 1/2 their original capacity. Add garlic and continue to cook for one more minute. Season to taste with salt and pepper.
Fold into grits.