Recipe courtesy of The Crooked Spoon
Show: Eat St.
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Grilled Swordfish and Grits
Total:
45 min
Active:
20 min
Yield:
1 serving
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

Grits:
  • 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
Swordfish:
  • 115 grams swordfish
  • Kosher salt and freshly ground pepper

Directions

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 chef, restaurant or culinary professional. It has not been tested for home use.

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