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Creole-style Red Snapper with Farmhouse Grits and Red Pepper Coulis

Servings:
6 servings
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Ingredients

Farmhouse Grits
  • 1 cup whole milk
  • 4 cup chicken or vegetable stock
  • 5 1/2 cup stone-ground grits
  • 1 cup sharp white cheddar cheese, grated
  • 1/2 cup parmigiano reggiano cheese, grated
  • 1/4 cup scallions, chopped (for garnish, chop on an angle)
Fish
  • 1 cup whole milk
  • 4 cup chicken or vegetable stock
  • 5 1/2 cup stone-ground grits
  • 1 cup sharp white cheddar cheese, grated
  • 1/2 cup parmigiano reggiano cheese, grated
  • 1/4 cup scallions, chopped (for garnish, chop on an angle)
  • 1/4 cup paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/4 cup grapeseed oil

Preparation

Baking Directions:

Red Pepper Coulis  Ideally you can make the red pepper coulis the day before or earlier in the day of the dinner.

Place the peppers in a roasting pan and roast at a temperature of 450 degrees, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black.

Put the charred peppers into a bowl filled with a couple of inches of ice water.

Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers whilst they are in the water.

Immediately transfer the still-warm peppers to a plate —  then peel away any remnants of the charred skins.

You will be left with beautifully cooked red peppers with a wonderful color.

In the blender, combine the peppers with the shallot, garlic, V8 juice and balsamic vinegar.

  Blend these until a smooth consistency is achieved, and salt and pepper to taste.

(If the coulis looks too “wet,” you could tighten the mix by returning it to a pan and adding cornstarch until it reaches a thicker, smoother consistency)If needed, strain the sauce so there are absolutely no lumps present and set aside.

Farmhouse Grits:About 1 hour before the dinner, you can make the grits as follows:In a large heavy-bottomed pot, bring the milk and stock to a boil, quickly lower the heat to a simmer and whisk in the grits.

Keep stirring until the mixture becomes smooth, add the cheeses and allow them to fully blend in with the grits before you taste and season, to account for the saltiness of the cheeses.

Cover the pot and set the stove on very low whilst the grits mixture cooks for 20 minutes.

Remove from burner; it will hold its heat for a while and is easy to reheat when you need it.

Creole-style Red SnapperPreheat the oven to 375 degrees.

Wash the fish and pat it dry.

Place all of the dry spices and salt together in a plastic bag, place the fish in the bag, and coat the fish with the spices, pressing firmly to adhere the spices to the fish.

Shake the excess spices from the fish.

In a large, nonstick sauté pan, add some grapeseed oil and, when it begins to smoke, place the fish skin side up and cook for a couple of minutes until golden brown.

Flip and finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes.

(Please don’t overcook the fish.

When you touch the flesh and it springs back, it is done!  Remember it will continue to cook after you remove it from the oven.)

Serving Directions:

To plate this dish I would use a large bowl.

Begin by placing some of the grits in the middle, then position the fish on top, and drizzle the coulis around the fish.

Garnish liberally with the scallions.

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