Topsoil Kitchen & Market Recipe

1. Make the dressing

In a small bowl whisk together crème fraîche (or Greek yogurt), honey, lemon juice, olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth and slightly emulsified. Taste and adjust seasoning; set aside in refrigerator.

2. Assemble the salad

In a large mixing bowl combine mixed baby greens, shaved radishes, cucumber slices and halved cherry tomatoes. Just before serving, drizzle about half the dressing over the greens and toss gently to coat. Reserve remaining dressing for guests who want more.

3. Cook the grits

Bring water or stock to a steady simmer in a medium saucepan. Slowly whisk in the stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring often, until thick and tender, 20–25 minutes (stone-ground grits need time).

4. Finish the grits

When grits are creamy and tender, stir in whole milk, butter, grated cheddar, 3/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt. Keep warm over very low heat, stirring occasionally, while you prepare the fish.

5. Prepare the fillets

Pat fish fillets dry with paper towels. In a shallow dish combine flour, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge each fillet in the seasoned flour, shaking off excess.

6. Sear the fish

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When butter foams and the pan is hot, add fillets skin-side down (if skin-on), spacing them so they don't crowd. Add thyme sprigs to the pan. Cook without moving for 3–4 minutes until edges turn opaque and a golden crust forms. Flip carefully and cook 1–3 minutes more until cooked through (internal temperature ~140–145°F) and flesh flakes easily.

7. Finish with lemon and rest

Spoon pan juices and melted butter over the fillets for 30 seconds, then transfer to a warm plate. Squeeze a wedge of lemon over each fillet and let rest for 1 minute.

8. Divide warm grits among four plates (about 1/2 cup to 3/4 cup per plate). Place a pan-seared fillet on top of each portion of grits. Arrange a portion of the dressed market salad beside the grits and fish.

9. Spoon any reserved pan juices over the fish and grits. Sprinkle grated cheddar lightly over grits if desired, then finish plates with chopped chives and a handful of microgreens or baby basil. Serve immediately with extra lemon wedges and remaining dressing on the side.