Fish & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt to season the cooking liquid.

Add grits and cook

Slowly whisk in 1.5 cups stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low, cover partially, and cook, stirring frequently, for about 20–25 minutes until thickened and tender (cooking time varies by grits). If grits thicken too much, add up to 1/4 cup more milk or water.

Finish and season

Remove from heat and stir in 3 tbs unsalted butter, 1 cup shredded sharp cheddar, 1/2 tsp black pepper and 1 tsp hot sauce (if using). Taste and adjust salt (add up to 1/2 tsp more if needed). Keep warm, covered, over very low heat while you cook the fish.

Prep fish

Pat 4 skin-on fillets dry with paper towels. Drizzle both sides with 3 tbs olive oil. Season skin and flesh evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Let sit 10 minutes at room temperature.

Preheat grill

Heat a charcoal or gas grill to medium-high (about 425–475°F / 220–245°C). If using a heavy cast-iron grill pan on the stove, heat it over medium-high until very hot and lightly smoking; brush with oil.

Chargrill the fish

Place fillets skin-side down on the grate or grill pan. Press gently with a spatula for the first 20–30 seconds to ensure good contact. Grill skin-side down for 4–6 minutes, until the skin is crisp and releases easily. Flip and grill flesh-side for 1–3 minutes more until the fish is opaque and flakes easily (internal temperature about 135–140°F / 57–60°C for moist fish). Total time depends on thickness (approx. 8–10 minutes for 1-inch fillets).

Rest and finish

Transfer fish to a plate, squeeze half the lemon over the fillets, and sprinkle with 2 tbs chopped parsley. Let rest 2 minutes before serving.

Sauté shallot

While fish rests, place the grill pan or a small skillet over medium heat. Add 2 tbs unsalted butter and 1 minced shallot. Sauté 1–2 minutes until softened and translucent, but not browned.

Deglaze and reduce

Add 1/4 cup white wine or chicken broth to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes until slightly reduced.

Finish sauce

Whisk in the pan off heat with 1 tbs fresh lemon juice, 1 tsp capers (if using), 1/4 tsp salt and 1/4 tsp black pepper. Swirl in any resting juices from the fish and the remaining 1 tbs butter until glossy. Taste and adjust seasoning.

Spoon a generous portion of cheesy grits onto each plate (about 3/4 cup per serving). Top each with a chargrilled fillet. Spoon a little warm pan sauce over the fish if using. Garnish with 2 tbs sliced chives or green onions and a lemon wedge. Serve immediately.