This Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits pairs flaky redfish with creamy cheese grits and juicy tomatoes.
Pan-Seared Redfish with Blistered Tomatoes and Smoked Gouda Grits
Makes 4 servings
Ingredients
GRITS
- 4 cups water
- 2 teaspoons kosher salt
- 1 cup stone-ground grits
- 1½ cups shredded smoked Gouda cheese
- 3 tablespoons unsalted butter
- 2 teaspoons hot sauce, or to taste
FISH
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 (6-ounce) redfish fillets, skinned
TOMATOES
- 1 (10-ounce) package assorted grape tomatoes, halved
- 2 tablespoons drained capers
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh chives
Garnish: chopped fresh chives
Instructions
- For grits: In a large saucepan, bring 4 cups water and salt to a boil over medium-high heat. Gradually stir in grits; reduce heat to medium-low, partially cover, and cook, stirring occasionally, until thickened and tender, about 30 minutes. Add cheese, butter, and hot sauce, stirring until cheese is melted.
- For fish: In a large cast-iron skillet, melt butter with oil over medium heat.
- In a small bowl, combine salt and pepper; sprinkle all over fish. Add fish to skillet, and cook until golden brown and fish flakes easily with a fork, about 4 minutes per side. Remove fish from skillet. Wipe skillet clean.
- For tomatoes: In same skillet, add tomatoes cut side down, and cook over medium-high heat until browned and softened, about 4 minutes. Gently fold in capers, salt, and pepper. Remove from heat, and stir in chives. Serve fish and tomatoes over grits. Garnish with chives, if desired.
