Wednesday, May 8, 2013

Spicy Grilled Tilapia With Creamy Grits And Mushroom Scallion Sauce


I happened to really like this, the boys were like, meh a 3.  I'm not saying I wouldn't like to tweak it to my liking a bit, but  spicy fish and creamy grits,  yum!  I like it way better than shrimp and grits.  I also adore mushroom cream sauces.  (the boys don't care much for mushrooms)  It wasn't a pretty dish, but it was fairly easy, and I liked it a lot.


  
Spicy Grilled Tilapia With Creamy Grits And Mushroom Scallion Sauce

Mushroom Scallion Sauce:
1 Tbl butter
2 Cup sliced baby portobello mushrooms (cremini)
1/2 Cup sliced scallions
1/4 Cup white wine
1/2 Pint heavy cream
1 Tsp garlic powder
1/2 Tsp Cayenne pepper
Salt and black pepper
Grits:
5 Cup milk
1 Cup quick-cooking grits
2 Tbl butter
1/2 Tsp salt
1/2 Tsp black pepper
Grilled Broccoli and Carrots:
1 large bunch broccoli sliced lengthwise (with stalks and flore
1 Bunch whole carrots tops removed, sliced lengthwise
1/4 Cup olive oil
1 Tbl garlic powder
Salt and pepper
Tilapia:
6 (6-ounce) tilapia fillets
1/3 Cup Jamaican jerk seasoning marinade (I used a dry spice blend)

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute
mushrooms and scallions for about 3 minutes. (I started the mushrooms earlier than the scallions, and cooked them longer)  Stir in wine and heavy  cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.

Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and
pepper. Stir constantly for about 3 to 5 minutes until grits thicken to
desired consistency. Keep warm until ready to serve.

Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and
carrots in olive oil and season with garlic powder, salt, and pepper.
Grill vegetables for about 6 minutes or until tender, turning them once
halfway through. If room allows, grill tilapia at same time.

Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with
jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove
from heat.

Plate entree by spooning grits on center of plate. Lay tilapia on top of
grits. Lay the carrot slices on top of fish in a criss-cross manner and
place broccoli stalk on the side of fish. Top with mushroom scallion
sauce and serve immediately.

1 comment:

  1. Wow this recipe sounds incredible, great job :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete