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Be adverturous and try it. The Cajun spice mix adds a distinctive warm, smoky flavor to fish. Note: The original recipe called for red snapper, which is divine, btw, but not always accessable and even expensive. Great for brunch.
Cheddar Cheese Grits
- 4 cups water
- 2 cups uncooked regular grits
- 6 ounces chopped raw shrimp
- 4 tablespoons butter
- 4 tablespoons sliced green onions, plus additional for garnish
- 2 tablespoons diced tomatoes (cut out the seeds)
- 1 teaspoon freshly chopped cilantro
- 4 slices cooked bacon, chopped
- 1 cup shredded cheddar cheese
Snapper and Shrimp
- 2 lbs trout or 2 lbs red snapper or 2 lbs tilapia fillets
- 2 tablespoons cajun seasoning, mix (or more to taste)
- 1 tablespoon vegetable oil (plus additional)
- 1 tablespoon butter (plus additional)
- 6 large shrimp, peeled and deveined (lightly seasoned with salt and pepper or additonal Cajun seasonin)
- For the cheese grits:.
- Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
- For the fish:.
- Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
- On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
- In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
- Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.