Make The Best Fish and Grits Recipe

Experience the perfect fusion of flavors with our fish and grits recipe enhanced by zhoug sauce. Delight your taste buds with tender fish and creamy grits, elevated by the bold and aromatic zhoug sauce. A harmonious blend of textures and tastes in every bite!

Related Seafood Posts:

• Colombian Seafood Stew
• Jerk Red Snapper
• Smoked Fish Dip

Fish and Grits - A twist on a Southern classic shrimp and grits recipe perfect for an easy, colorful and wonderfully flavorful weeknight dinner.

Try our tantalizing fish and grits dish, where the richness of fresh steelhead torut meets the creamy perfection of green sauce infused grits. This delightful fusion of flavors promises a symphony of taste and texture that will leave you craving more. Get ready to elevate your dining experience to new heights with this delectable combination!

Black History Month Connection

For Black History Month, and in honor of Georgia Gilmore and all the work she put it on behalf of the Civil Rights Movement I am sharing my fish and grits recipe. It is a great way to try grits, if you've never made them or if you're open to trying something different.

Of course, when I was conceiving this dish I had Big Boi's voice in my head singing the ATLiens hook, fish and grits and all that pimp shit. I ain't a pimp, but these grits are tricked out with Zhug sauce, which is essentially the base for this healthier but equally flavorful take on the dish. The high flavor from the sauce makes butter and heavy cream unnecessary. It's pure indulgent gluttony if you layer butter and lots of cheese on top. I ain't judging, I'm just sayin!

Food has been at the center of all movements to liberate African Americans. Whether we're talking the Black Panther's breakfast plan or the lunch counter demonstrations in North Carolina. However, probably the lesser-known are women like Georgia Gilmore who deserve hidden figure status for her role in feeding the movement as well as providing a secret location for the Movement's leaders to strategize and plan their activities. Her home and others who followed basically created underground supper clubs.

Often on the menu were humble foods like pork chops, biscuits and gravy, and grits that sustained, filled and provided the necessary energy for participants. Additionally, the selling of food items helped to finance the cause, particularly the Montgomery bus boycotts. Let us not forget the pivotal role that soul food played in black empowerment.

Gilmore herself had lost her job as a cafeteria cook due to her participation in the bus boycott. According to food historian John T. Edge in his book The Potlikker Papers: A Food History of the Modern South, Gilmore sold fried chicken sandwiches and poured the profits back into the Movement.

She like many black women was an unsung force of nature who inspired others to follow in her footsteps. She galvanized and organized others to sell baked goods, catfish plates, etc. anywhere black folk were known to congregate.

The price of revolution is high, and people don't think about all the economic costs such as transportation and related costs like insurance, repairs, gas, certifications, inspections, etc. Money raised selling food underground went to these costs.

In honor of Georgia Gilmore and other home cooks of the movement, this fish and grits recipe is for you. Its filling, cheap, and can made in bulk making it the perfect Civil Rights Movement dish. I just found it important that we recognize the contributions of everyday people/sheroes in addition to the recognized and documented leaders.

It's also important to put grits center stage, particularly in the context of soul food. Too often we default to the romanticized ghettoization versions of soul food i.e. the quick, convenient, low in nutritional value, fat-laden, diabetes and hypertension causing, can't eat everyday soul food.

Grits are actually real, true soul food, meant for everyday consumption. It's healthy and complex in flavor and texture. I'm referring of course to the grits most of us grew up on, and not the quick-cooking instant microwave whatever.

Grits, a traditional Southern grain made from ground corn, are low in calories and fat and have a decent amount of fiber per serving. They are also rich in iron, thiamin and folic acid, so they're a healthy indulgence, especially if you don't stir it too much butter.

This fish and grits recipe calls for old school stone-ground grits. Feel free to do a side by side taste test if you don't know the difference. I love Mac and cheese and fried food, but I can't eat that dish every day. I grew up in the blackest household ever, but never ate the romanticized version every day. I don't know anyone who did, but I will say every homemade meal we had was cooked with soul!

From shrimp and grits to fish and grits

Shrimp and grits are super popular nationally, and deservedly so. You can find it in any restaurant serving southern fare. You can try my version which is topped with a red pepper gravy. The origin of shrimp and grits goes back to the Native American Muskogee tribe that lived in the southeastern woodlands. According to a Deep South Magazine article,

"the Muskogee would grind the corn in a stone mill, giving it the 'gritty' texture we are all familiar with. From this tribe, the preparation was passed down to settlers in the area because hominy was used as a form of currency. There are also known writings from the Gullah Geechee, descendants of slaves from West Africa, that mention meals resembling shrimp and grits.

This is most likely because the Gullah slaves would periodically receive allowance or food, including grits. Making the most of their local resources on the coast, the Gullahs would catch shrimp and other fish in nets and cook them in a variety of ways, including with grits."

Given there a million shrimp and grits recipes including my aforementioned one, I decided to change things up and swap fish for shrimp. Plus, shrimp ain’t cheap.

Key Ingredients For Elevated Fish and Grits

Fish

I used my own seasoning mix, but a simple blackened seasoning or creole seasoning mix could be used.

• Trout or your favorite fish
• Kosher salt
• Black pepper
• Dried basil
• Aleppo or cayenne pepper optional
• Olive oil

Grits

• Water or Chicken stock
• Almond milk - I mostly dairy free but feel free to use your dairy of choice
• Zhug Sauce - Trader Joes has a great pre-made option. Otherwise you can follow my recipe
• Stone ground grits - my preferred grits for corn flavor and texture. This also pretty much rules quick instant grits from consideration
• Butter or olive oil
• Feta cheese optional
• Fresh herbs optional

how to make this easy tasty fish and grits recipe

Fish

• Season fish with spices. Set aside, then let fish come to room temperature.
• Pre-heat oven to 400 degrees F.
• Heat cast iron skillet on medium heat. Add olive oil once the skillet is hot.
• 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

Follow your package ingredients or use my recipe for super flavorful leveled up 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 butter and cook until thickened about 5 to 7 minutes.

• Remove from heat. Keep covered. (The grits will thicken slightly as they stand.)
• Serve grits in a shallow bowl. Top with fish, fresh herbs (parsley and/or cilantro), lemon wedges, green onions, and a white cheese like feta or Mexican Quesa Fresca. You probably like your hot sauce too, but honestly the zhoug sauce has a kick and makes this dish nice without hot sauce.

what to serve with

Fish and grits are pretty versatile and can be paired with a variety of sides to complement their flavors. Here are some options for your consideration:

1. Sauteed Spinach: The earthy flavor of spinach contrasts well with the richness of the fish and grits.
2. Roasted Cherry Tomatoes: The sweetness of roasted cherry tomatoes balances the savory flavors of the fish and grits.
3. CornBread: A side of corn bread is perfect for mopping up any leftover sauce from the fish and grits.
4. Mixed Green Salad: A light and refreshing mixed green salad with a tangy vinaigrette can be a great palate cleanser between bites of fish and grits.

Fish and Grits Cooking Tips

• My recipe for zhug is simple, easy and great tasting, but if you prefer something already pre-made go with Trader Joe's Zhug. I use it all the time and it's pretty damn good.
• Go with stone ground grits for their tasty flavor. They also have more body to them vs. most others which tend to be thin and runny.
• Don't be passive on the whisk. Whisk skills mean more starches are released which means creamy madness
• Stone ground grits include a few harder bits of corn hulls. They're edible but don't really soften. You can easily remove by putting the grits in a bowl of water and removing the ones that float to the top.
• If using cream remember it's harder for the grits to absorb so be sure to blend with water or stock. It is also better to add the cream later in the cooking process.
• If you want more of a cheesy grits vibes, add in some shredded sharp cheddar cheese. cheese grits definitely pairs well with zhoug so there is no issue there.
• If you're using a commercial stock be mindful of salt content
• If you have the luxury of time, soaking grits in their cooking liquid for a few hours or overnight is a pro-level move. Hydrating the kernels will not only reduce cooking time but will also enhance both texture and flavor. The faster the grits cook, the more corn flavor they will have
• If adding salt, do it at the beginning of cooking as cooked grits don't absorb salt too well
• Eat immediately. Grits are best served hot!
• I don't recommend adding sugar to these grits as it's not a good fit with fish. If you prefer sweeter grits though, coconut milk can be used.
• I definitely recommend using a cast iron pan given its versatility and the fact that it works well in an oven as well.
• For.a light fried fish version lightly coat the trout with flour and pan fry.
• Serve with some hot buttermilk biscuits.

What type of fish should I use?

This dish is really all about the grits. The dish is versatile and can accommodate any type of fish, so go with your preferred whether that is salmon, tilapia, bass, or even catfish. Same also goes for prep in terms of fried, grilled, baked, etc.

I wanted easy, quick, and healthy so I opted for ruby red trout simply pan-fried and finished in the oven. Trout has really good flavor, so I used a simple seasoning of salt, pepper, dried oregano, and Aleppo pepper.

I pan-fried, skin side down for about 3 or 4 minutes and then finished in the oven at 400 degrees for another 2-3 minutes. At the end of the day, don't complicate this dish. There is so much flavor in the grits, you really just want the fish to be complimentary.

What type of grits should I use?

Use stone-ground grits for this recipe. They have a really nice nutty, real corn flavor and great texture. Stone ground Grits are made from whole dried corn kernels that have been coarsely ground the old-fashioned way: between the two stones of a grist mill hence the name.

Because the entire kernel is ground they have a speckled appearance, which for me adds some character  (rich corn flavor) and texture. I prefer them also because they are the least processed of the options.

What's up with the green grits though?

The green color comes from the addition of my collard greens zhug recipe. If you're not familiar with zhug, it's an Israeli condiment similar to a chimichurri or salsa verde. Its made simply by blending herbs, fresh green chili pepper, oil, and spices. My version includes collards as a key ingredient.

Dinner or summertime lunch for me was often grits topped with Pace Picante sauce. I discovered zhug later in life and basically subbed it in place of my childhood salsa. Not too difficult to exceed a bland mainstream store-bought salsa, but zhug is so much more.

Hominy is common in Mexican and Southwestern cooking. Back in the day, I would eat grits with pretty much anything except sugar. We kept grits in the house since it was so cheap and could feed a lot of mouths.

Its flavor is complex and fresh, colorful, and has a heat that you notice, but doesn't dominate. As a side note when I want great tasting vegan grits, this is my go to. I'm not a fake cheese guy, so I forego cheesy, butter savory notes and just rely on zhug for flavor and almond milk for creaminess.

MORE FISH BASED RECIPES

Southern Fried Catfish

Roasted Whole Black Bass

Smoked Trout

Grilled Cedar Plank Salmon with Hibiscus Rub

Grilled Salmon Steak

For other southern classic recipes try this White Beans w/ Ham Hocks or Southern Style Collard Greens.

Making Fish and Grits w/ Zhug Sauce

If you make this delicious fish and grits recipe feel free to make adjustments as you see fit. Also, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

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