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
  1. 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.
  2. For fish: In a large cast-iron skillet, melt butter with oil over medium heat.
  3. 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.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pan-seared-redfish-with-blistered-tomatoes-and-smoked-gouda-grits/