Blackened Grouper with Cheese Grits

By Ray Lampe, Dr. BBQ

  • 4 pieces of grouper filet, about 6 ounces each
  • Blackening Spice as needed
  • 4 tablespoons butter
  • Grits
  • 1 cup water
  • 1 cup milk
  • ½ cup quick grits
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mild cheddar cheese

Makes 4 servingsPrepare the Egg to cook direct at 400° with a cast iron griddle on top of the cooking grate.
To make the grits in a medium saucepan bring the butter, water and milk to a boil. Add the grits, salt, and pepper. Return to a simmer. Cover and cook for 5 to 7 minutes, stirring often until the grits are thick and and creamy. Add a little more milk if needed. Add the cheese and mix well. Cover and set aside.
Season the fish with the blackening spice. Melt the butter on the hot griddle. Place the fish directly on the griddle and cook for 2 minutes. Flip and cook for another 2 to 3 minutes until the fish flakes. Put ¼ of the grits on each of 4 plates. Top with a piece of fish and a sprig of parsley for color.

blackened grouper