Pan-Seared Florida Grouper with Smoked Gouda Grits and Tomato Bacon Gravy

Ingredients

Preparation

Grits

In a medium-sized sauce pot, add 2 cups of vegetable stock and 1 cup of milk. Bring ingredients to simmer over medium heat. Add grits and butter. Cook according to directions on the package. When grits are cooked, add the smoked Gouda cheese. Stir to combine. Taste grits and adjust seasoning with salt and pepper. If grits seem too thick, add small amount of vegetable stock or milk until desired consistency is reached. Turn temperature to low until the dish is ready to be plated.

Grouper

Preheat a large sauté pan over medium-high heat. Add 1 teaspoon olive oil to preheated pan. Lightly season the grouper fillets with salt, pepper and fresh parsley. Carefully place the fillets seasoned-side down in the sauté pan. Cook each fillet for around 3 minutes on each side, or until golden brown and completely cooked through the thickest part of the fillet. Remove cooked fillets from pan and add the chopped bacon. Cook bacon until crispy and add the tomatoes and garlic. Cook the tomato mixture until the tomatoes start to wilt and release juice. Add the heavy cream, lemon juice and ½ cup vegetable stock. Quickly bring the ingredients to a boil. Reduce heat. Taste and adjust seasoning with salt and pepper. Serve grouper over a bed of grits and top with the tomato gravy. Garnish with thin sliced scallions.

Nutrition

• Calories Per Serving799
• Fat51g
• Cholesterol169mg
• Sodium1542mg
• Carbohydrates46g
• Fiber4g
• Protein45g