Blackened Snapper with Goat Cheese and Fresh Herb Grits
Recipe Courtesy of Chef Patrick Heim, Oak Crest Mansion, Pass Christian MS
Makes 8 Servings
Blackened Snapper with Goat Cheese
Mix paprika, cayenne, white and black peppers, salt, onion and garlic powders, thyme and oregano. Heat a large cast iron skillet over high heat for 10 minutes. Dip fish in melted butter and sprinkle each fillet generously on both sides with seasoning mixture. Place fish fillets in hot skillet. Pour 1 tablespoon butter over each fillet. Cook until the coating on the underside of the fillets turns black, 3 to 5 minutes. Turn fish. Pour 1 more tablespoon butter over each fillet and cook until fish flakes easily with a fork, about 2 minutes.
Melt butter in skillet over medium heat. Do not brown. Add mushrooms. Season with salt and pepper. When mushrooms are tender add leeks and cook until translucent, about 8 minutes. Add chives.
Bring water, cream, and salt to a boil over medium-high heat. Slowly add grits, stirring constantly until smooth. Reduce heat to medium-low , cover and cook until smooth, about 45 minutes, stirring occasionally. When grits are creamy add goat cheeese, herbs and pepper.
Spoon grits into centers of 8 plates or a large platter. Place fish atop grits. Top fish with leeks and mushrooms. Garnish with additional fresh herbs.
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