Fish and Grits

No it isn't a mistake. The eponymous Cajun/Creole dish is notably shrimp and grits. Because we have a shrimp allergy in my house I figure, why not fish? I use cod as we love a thick and flaky fish. 

Pieces of cod are coated with Cajun seasoning. In a large saucepan, I saute prosciutto, onions, garlic, celery till lightly colored. Pushing the aromatics to the edge of the pan, I add a little more oil and sear the fish in the center of the pan. Once they are seared, a cup of crushed tomatoes make up the sauce. Add you choice of hot sauce. 

Grits are cooked slowly. Seasoned well, I puddle them in a bowl. Flaky cod and sauce is spooned over them, garnished with parsley. A hungry family waits for their share.....

FISH AND GRITS

Serves 4

4 Cod Filets

3-4 tablespoons Cajun Seasoning (recipe below)

1+ 2 tablespoon Olive Oil

1/4 cup chopped Prosciutto or Pancetta

1 large Onion

2 Celery Ribs

4 Garlic cloves

1 cup crushed Tomatoes

1-2 tablespoons any Hot sauce

1/2 teaspoon Kosher Salt

Ground Black Pepper

4 cups cooked Grits (follow package directions)

Parsley

Wash fish well. Cut cod into 2-3" pieces. 

Dust cod well with Cajun seasoning. Keep aside.

Chop onion and garlic finely.

Slice celery thinly.

Heat 1 tablespoon olive oil in a large nonstick saucepan till it shimmers.

Add prosciutto and saute till it browns.

Add onion, celery and garlic and stir till it changes color slightly.

Push the mix to the edges of the pan. 

Add more olive oil to the center of the pan. 

Nestle cod in the middle of the pan and sear on each side. 

Pour tomatoes into the pan. 

Season with hot sauce, salt and pepper. 

Cook the fish for 5-7 minutes or till cooked. It should flake when touched.

Heat the grits. 

Scoop a ladleful onto a plate.

Top grits with fish and sauce. 

Garnish and serve.

NOTES

Cajun seasoning is made by whisking a tablespoon each of Onion powder, Garlic powder, Paprika, Chili powder, ground black pepper, 1/2 teaspoon of dried Thyme and  Kosher Salt. Use as much as needed and save the rest for another day. It lasts for 3-4 weeks in the fridge.

I use Quaker Oats old fashioned Grits. Just follow the recipe on the box. Any stone ground grits should work.

The fish and grits are an unexpected hit. A twist, a twerk results in a new favorite. 

Pin It