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
Rinse and pat the fillets dry with a paper towel and set aside.
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.
While grits are simmering, heat a heavy saute pan over medium heat. Add 1 tablespoon each of butter and olive oil.
Add onions and saute for 2-3 minutes until slightly browned and translucent. Add garlic and continue sauteeing for 1 minute.
Add tomatoes, followed by white wine. Bring to a boil, then cover and reduce heat to simmer.
In a separate saute pan, heat pan over medium-high heat.
While pan is heating, season fish with flour, salt and pepper.
When pan is hot, add remaining butter and olive oil.
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).
Stir in ¼ cup heavy cream into tomato sauce.
Serve grits in individual bowls topped with fish fillets and sauce. Top with cilantro and avocado.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/08/recipe-fish-grits-with-love.html