This recipe is gourmet and super quick to make! I really wanted to make a shrimp and grits recipe but I never got around to picking up some fresh shrimp...I did have some talapia, I thought would sub in nicely!

I was in the mood for a light flavorful fish! I marinated the fish with olive oil, cilantro, garlic, and white wine. I had some instant gritsand some left over coconut milk. Perfect match.

 

I never understood grits, maybe because I'm not a southerner....I do like polenta though, and I find grits are in the polenta family.

Clearly I had bee living under a rock for quite some time, I think grits are delicious and take well to any flavor addition. I thought the coconut milk would make the grits creamy and add a gentle sweetness, as grits are naturally on the salty side.

 

This dish is simple and elegant and comes together in 20 mins!

 

What you need:

  • 4-6 talapia fillets
  • 1 tbsp cilantro, finely chopped
  • 1 tbsp garlic,finely chopped
  • 1/4 cup olive oil
  • juice of 1 lemon
  • splash of white wine
  • salt & pepper
  • 2 envelopes instant grits
  • 1 cup coconut milk


In a large bowl or deep dish, place fillets, cilantro, garlic, olive oil, lemon, white wine, and salt and pepper. Gently toss to make sure fish is coated well. Cover with plastic and place in fridge for 15 mins to 1 hour (or overnight)

Place cast iron grill pan on med high heat (moisten a paper towel with olive oil and use tongs to coat the grill)...let pan get nice and hot. In a saucepan, heat coconut milk on med high heat...letting it come to a boil slowly.

Grill fish, covered for 10-12 mins or until flakey with a fork.

Add grits to coconut milk when bubbles begin to foam up, stir.

Serve fish on top of grits with lemon and salad!

 

 

 

 


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