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Tuesday, May 21, 2013

Cajun Grilled Tilapia and Cheese Grits

I remember a time in the not so recent past when I could not cook grits to save my life!  They always came out too gritty, or I burned the pot trying to cook them.  Now I couldn't imagine a weekend breakfast without them.  This recipe calls for heavy cream to make the grits, well, creamy, and pairs wonderfully with the cajun flavors of the fish.  If you aren't a tilapia fan you can sub in another flaky white fish like whiting or catfish, or even use shrimp!


2 cups fat free chicken broth
1 cup water
1/2 cup heavy cream
1/2 cup grits
1/4 tsp paprika
1/4 tsp onion powder
1/3 tsp white pepper
1/4 tsp garlic powder
1/2 tsp season salt
1 tbsp butter
1/2 cup shredded cheddar cheese

2 tilapia fillets
1 tbsp EVOO
1 tbsp cajun seasoning - I used Weber's
2 cloves garlic, minced and divided
1 tsp Old bay seasoning
2 tsp parsley, divided
1 tsp ground black pepper
1 tsp salt
1 tsp onion powder
1 tsp oregano
1 tbsp butter


Rinse your fillets and pat them dry using a paper towel.  Brush both sides of the fillets with olive oil. 

Combine all of your dry seasonings in a bowl and mix well.  Sprinkle half of the minced garlic over one side of the fillets and then coat well with the seasoning mixture.  Flip the fillets and repeat the same process (garlic then seasoning mixture). 

In a large saucepan combine the water, chicken broth, and heavy cream and bring it to a boil.  Slowly add in the grits, vigorously whisking so lumps do not form.  Cover the pot and turn the temperature to low.  Cook the grits 12-15 minutes or until smooth and creamy, stirring occasionally.  (Note:  If your grits appear to be cooking out the liquid too quickly add more HOT chicken broth or water and stir)

While your grits are cooking, heat a grill pan over medium-high heat.  Spray generously with cooking spray and melt 1 tbsp butter over the grates.  Place the fillets on the grill and cook 2-3 minutes.  Flip and cook for another 3 minutes or until the fish is opaque and flakes easily with a fork.  Place in aluminum foil and wrap tightly to keep warm. 

When your grits have finished cooking, remove them from the heat and stir in the seasonings. 

Next stir in the butter, followed by the cheese.  Taste and adjust your seasonings as necessary.  Serve the grits immediately topped with the tilapia filet.

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