Fish & Grits Recipe

Cook grits

Bring 4 cups water and 1 tsp kosher salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to avoid lumps.

Reduce heat to low, cover partially, and simmer, stirring occasionally, until grits are thick and tender, 20–25 minutes (time varies by grind). If mixture becomes too thick, add up to 1/2 cup additional water or milk in small increments.

When grits are nearly tender, stir in 1 cup whole milk (or remaining liquid), 2 tbsp unsalted butter, 2 tbsp cream cheese (optional), and 1 cup grated aged cheddar. Stir constantly until cheese is melted and the mixture is smooth, about 2–3 minutes.

Season with 1/2 tsp white or black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally to prevent skining.

Heat 2 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add the finely diced onion, celery, and green bell pepper and cook until softened and translucent, about 6–8 minutes.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Deglaze the pan with 1/4 cup dry white wine, scraping any fond from the bottom; let the wine reduce by half, about 1–2 minutes.

Add 1 cup low-sodium chicken or fish stock, 2 cups baby spinach, 1/2 cup chopped parsley, 1/4 cup chopped cilantro, and the sliced scallions. Simmer gently for 3–4 minutes until spinach wilts and herbs meld.

Using an immersion blender (or transfer to a blender in batches), purée the mixture until mostly smooth but still bright green and slightly textured. Return to low heat.

Stir in 2 tbsp fresh lemon juice, 1 tsp hot sauce (optional), 1/2 tsp Cajun seasoning, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust acid, heat, and salt. Keep warm; the sauce should be spoonable (add up to 1/4 cup stock if too thick).

Pat the trout fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

In a shallow dish, combine 1/2 cup all-purpose flour and 1 tsp smoked paprika. Lightly dredge each fillet in the seasoned flour, shaking off excess.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbsp neutral oil and 2 tbsp unsalted butter. When butter foams and the pan is hot (but not smoking), add fillets skin-side down in a single layer; cook without moving 3–4 minutes until the skin is crisp and golden.

Flip carefully and cook an additional 1–2 minutes, spooning pan fat over the tops, until the fish reaches an internal temperature of about 125–130°F (51–54°C) for medium doneness, or until flakes easily. Remove to a warm plate and rest 2 minutes.

Finish with a squeeze of lemon over each fillet before plating.

Spoon a generous portion of aged cheddar grits into the center of each warmed plate (about 3/4 to 1 cup per serving).

Ladle 2–3 tablespoons of the warm green gumbo around and slightly over the grits to create a shallow moat—reserve a little sauce to spoon over the trout if desired.

Place a cooked trout fillet on top of each grits portion, skin-side up so it stays crisp.

Drizzle a little of the remaining green gumbo over the fillet, then finish with microgreens or chopped chives and a scatter of fried capers or toasted breadcrumbs for crunch.

Serve immediately with lemon wedges on the side.