Recipe courtesy of The Crooked Spoon

Grilled Swordfish and Grits

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 1 serving
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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

Basil Vinaigrette:

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


  1. 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.
  2. 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. 
  3. For the swordfish: Coat the fish with 2 tablespoons basil vinaigrette and season with salt and pepper. Grill for 2 minutes per side. 
  4. Spoon the grits in the center of a serving dish. Top with the fish and drizzle with some of the remaining vinaigrette.