Blackened Snapper with Cheddar Grits
This recipe comes from my friends at Sysco Houston. Big thanks to Chefs Ojan and Jonathan for sharing! Enjoy this fish of summer right now!
Ingredients
- 6-8 oz snapper portion skon #6907085
- 1.5 oz yel organic grits #703635
- 2 oz heavy whipping cream #4828802
- 1 oz butter unsalted #1295213
- 1 oz chdr mild print #2599793
- 0.1 oz cajun seasoning #5228424
- 1 oz canola evo 75/25 #6332845
- 0.5 oz basil fresh #1794882
- 0.5 oz grape tomato #6017263
- 1 oz arugula baby #7059268
Instructions
Fish:
- Season with Cajun seasoning and sear finish in oven for 8 minutes at 350 degrees.
Grits:
- Cook the grits 4 to 1 ratio, water to grits chill down. Put 4 oz of cooked grits in pan and work with wooden spoon with the cream and cheese and butter. Once creamy and incorporated season with salt and pepper.
Plate:
- Place grits in the center of the plate and top with fish garnish with roasted grape tomatoes and arugula tossed with basil oil and drizzle more basil oil around and enjoy.
Tried this recipe?Let us know how it was!