Grilled Swordfish and Grits

Recipe courtesy of Crooked Spoon
Show: Eat St. Episode: The Smokin' South
TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
YIELD: 1 serving


  • 2 cups half-and-half
  • Kosher salt and freshly ground pepper
  • 1 cup stone-ground grits
  • 4 ounces sharp Cheddar, shredded
  • 1/2 cup grated Parmesan
  • 4 tablespoons unsalted butter
    • 1/4 cup fresh basil leaves
    • 1/4 cup rice vinegar
    • 2 tablespoons honey
    • 1 tablespoon chopped garlic
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped onion
    • 3/4 cup vegetable oil
    • Kosher salt and freshly ground pepper
      • 115 grams swordfish
      • Kosher salt and freshly ground pepper
      recipe tools


      For the grits: Bring the half-and-half and 2 cups water to a boil in a large saucepan. Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the grits while stirring constantly. Reduce the heat to a simmer and cook for 10 minutes. Add the Cheddar, Parmesan and butter, stirring constantly. Cook for 10 to 15 minutes more.

      For the basil vinaigrette: Combine the basil, vinegar, honey, garlic, mustard and onions in a mixing bowl. Using an immersion blender, blend together into a paste. Drizzle in the vegetable oil, blending until well incorporated. Season with salt and pepper.

      For the swordfish: Coat the fish with 2 tablespoons basil vinaigrette and season with salt and pepper. Grill for 2 minutes per side.

      Spoon the grits in the center of a serving dish. Top with the fish and drizzle with some of the remaining vinaigrette.

      This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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