Fish and Grits with Green Zhug Sauce
A twist on a Southern classic shrimp and grits recipe perfect for an easy, colorful and wonderfully flavorful weeknight dinner.
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Course: Main Course
Cuisine: Modern Soul Food, Soul Food, southern
Servings: 2 people
Calories: 616 kcal
Fish Season fish with spices and let fish come to room temperature
Heat skillet on medium high heat. Add oil once skillet is hot. In the meantime pre-heat oven to 400 degrees F
Add fish skin side down and cook for 4-5 minutes. Then remove skillet from heat to finish in the oven for 2-3 minutes.
Remove fish from skillet and let rest. Douse with a little bit of lemon juice.
Grits Combine water, almond milk and grits in a large saucepan. Bring to a boil. Cover, reduce heat to maintain a simmer and cook, stirring once or twice.
After about 5 minutes add zhug and oil/butter and cook until thickened about 5 to 7 minutes.
Remove from heat. Keep covered. (The grits will thicken slightly as they stand.)
Top with fish, fresh herbs (parsley and/or cilantro) and a white cheese like feta or Mexican Quesa Fresca
Calories: 616 kcal | Carbohydrates: 47 g | Protein: 52 g | Fat: 22 g | Saturated Fat: 3 g | Cholesterol: 131 mg | Sodium: 287 mg | Potassium: 898 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 255 IU | Vitamin C: 1.2 mg | Calcium: 248 mg | Iron: 4 mg
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