fish & grits, with love
Prep time
Cook time
Total time
A lighter take on a beloved Southern dish
Serves: 4
  • 4 cod fillets (or other mild, hearty whitefish, like halibut)
  • 1 teaspoon flour
  • ¼ cup unsalted butter plus 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 2-3 medium tomatoes, diced
  • ¼ cup dry white wine
  • 1 garlic clove, minced
  • ½ onion, diced
  • 1.5 cups stone-ground grits
  • 2 cups water
  • 2 cups + ¼ cup heavy cream, divided
  • ½ cup Parmesan cheese, grated
  • 1 avocado, sliced
  • 2 tablespoons cilantro, diced (optional)
  • salt and pepper to taste
  1. Rinse and pat the fillets dry with a paper towel and set aside.
  2. In a fine mesh strainer, rinse the grits to separate the husks from the grits. In a large pot, bring the grits, water, heavy cream and ¼ cup butter to a boil, then reduce to a simmer. Continue stirring frequently.
  3. While grits are simmering, heat a heavy saute pan over medium heat. Add 1 tablespoon each of butter and olive oil.
  4. Add onions and saute for 2-3 minutes until slightly browned and translucent. Add garlic and continue sauteeing for 1 minute.
  5. Add tomatoes, followed by white wine. Bring to a boil, then cover and reduce heat to simmer.
  6. In a separate saute pan, heat pan over medium-high heat.
  7. While pan is heating, season fish with flour, salt and pepper.
  8. When pan is hot, add remaining butter and olive oil.
  9. Place fish in pan and immediately jostle a little to keep the fish from sticking to the pan. Sear each side of the fish approximately 3-5 minutes (depending on thickness).
  10. Stir in ¼ cup heavy cream into tomato sauce.
  11. Serve grits in individual bowls topped with fish fillets and sauce. Top with cilantro and avocado.
Recipe by Grits and Chopsticks at