cheddar grits | spinach | Innerspace Pub Ale crab & crawfish pan sauce

Preheat the oven to 400°F (200°C). In a bowl, combine cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, eggs, and melted butter. Mix wet ingredients into dry until just combined. Pour into a greased baking pan and bake for 20-25 minutes until golden.

Prepare the Cornbread

In a pot, bring water to a boil. Gradually stir in grits and reduce heat to low. Cook until thickened, about 20-25 minutes. Stir in butter, cheddar cheese, and salt until well combined.

Cook the Grits

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and cook until wilted. Season with salt to taste.

Sauté the Spinach

In a saucepan, melt butter and sauté chopped shallots until translucent. Pour in Innerspace Pub Ale and simmer for 5 minutes. Add crab, crawfish, and heavy cream, cooking until heated through. Season with salt and black pepper to taste.

Make the Pan Sauce

Season redfish fillets with olive oil, salt, and black pepper. In a skillet over medium-high heat, cook fillets for about 4-5 minutes on each side until cooked through and flaky.

Cook the Redfish

cornmeal

all-purpose flour

baking powder

sugar

salt

milk

eggs

butter

grits

water

cheddar cheese

fresh spinach

garlic

olive oil

Innerspace Pub Ale

cooked crab meat

cooked crawfish tails

shallots

heavy cream

black pepper

redfish fillets

Cornbread Dusted Redfish

cornbread dusted redfish

Recipe information

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