Pan Seared Fish & Grits
A Southern Classic Rebooted with California Flare!
Chef Keena, Plating Pan Seared Fish & Grits
Fish and grits is a classic Southern favorite, steeped in African American cooking traditions. I was first introduced to this dish when I was a teenager. It was actually on the breakfast menu of one of my favorite restaurants in East Oakland, Dixon’s.
Every morning, as I left home for school, I would pass by the family owned restaurant and smell the golden, crispy fish frying. It smelled so good that many mornings I just had to stop and get a plate for breakfast.
While the classic dish is typically served with fried fish, I wanted to lighten the dish up and add a savory sauce, some fresh herbs, and some local cheese to the mix. Below you’ll find the recipe as I sometimes like to have it; fresh, a tiny bit less calories, and very California!
2 Servings
Ingredients
For the Fish
1 8-10 oz. Fish Filet (Black Cod pin bones removed)
2 Tblsp. Avocado oil
1.5 Tblsp. Keena’s Kitchen Blackening Spice Rub
2 Tblsp. Organic unsalted butter
2 Sprigs Thyme
1 Clove of Garlic (large)
1 Lemon
1/2 Cup Chicken Stock (beef or seafood stock also works) + 3 Tblsp.
For the Grits
1/2 Cup Organic and or Heirloom Grits (yellow or white)
1 Cup Chicken Stock + additional cup water
1/2 Cup Milk
3 Tblsp. Unsalted Butter
1/3 Cup Shredded Mild Cheddar Blend
1/4 Cup Chopped Scallion
Tips
It’s alright to use a high smoke point oil in your cast iron pan to prevent sticking; especially if there is sugar in your spice blend. If you do not have a cast iron skillet you can comfortably use a non-stick pan with a tiny bit of oil to decrease the probability of sticking or burning. This recipe is best done with the windows open, so ventilate your kitchen well. Remove fish from the fridge before beginning your preparation process to knock the chill off of the fish. Use a large oven-safe skillet or griddle pan and cook one fillet at a time for the best result. You can place the fish in a 375 degree oven, uncovered, for 1-2 minutes after searing to ensure the center is cooked.
Directions
Check fish for pin bones and remove with kitchen tweezers. Pat dry the fish with a paper towel to remove excess moisture. Cut into two even 4 oz. pieces (I use kitchen shears for an even cut). Gently sprinkle and press spice into fish evenly coating the surfaces front and back.
While the fish sits, make the cheese grits: Bring the chicken stock, milk and salt to a gentle boil in a large saucepan over medium high. Add the grits while whisking and reduce heat to medium low maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir half of your reserved water. Stir occasionally adding more water when needed. Season with black pepper and more (if needed) salt to taste. Stir in your cheese about midway through the cooking process (this could take 20 mins.) Keep over the lowest heat setting until ready to serve.
Heat fry pan on medium high heat for 2-3 minutes. Pan must be hot to sear fish. Add 2 Tblsp. oil, and sear both pieces of fish. Be careful and make sure your pan isn’t too hot and it’s not smoking too much.
Sear the fish for about 2 minutes on both sides and a golden crust develops or until the the opaque coloring has turned white. Once the fish is seared, add 1 Tblsp. of butter and baste with a spoon for 30 seconds lowering the fire as you take the last spoonfuls over the fish. Place fish on a draining rack and loosely tent it with heavy duty foil to finish cooking it through while you plate side dishes. Fish should be done through by the time you plate your grits.
Make the sauce by removing the fish from the pan and resting it on a plate. Turn the fire on medium high and add your last pats of butter, fresh sprigs of thyme, and fresh squeezed lemon juice from half your lemon. Once the butter melts, add your chicken stock to the pan. Let the combination of the ingredients sizzle until the sauce is reduced to half.
Divide the grits among serving dishes and nestle the fish on top. Garnish the grits and the fish with fresh thyme, scallions and spoon your pan sauce over it. Serve immediately with lemon wedges, warm bread and soft butter.