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Ingredients
Serves four people as an entrée.
- 1 cup grits
- 1 qt water
- ¼ cup half and half
- 4 slices cooked bacon, chopped (save the grease)
- ¾ cup parmesan cheese
- ¾ cup shredded mozzarella
- Salt and pepper
Bring the water and half and half to a boil. Whisk in the grits and bring back to a boil while stirring constantly. Reduce the heat to an extremely low simmer and stir frequently until they are cooked completely. Whisk in the cheese, bacon, and bacon fat and stir until it is melted completely. Season with salt and pepper and keep warm until you are ready to serve it.
- 4 Seven ounce portions of golden tilefish, with the skin removed
- One cup court bouillon (1/2 cup chicken stock, ¼ cup white wine, ¼ cup water)
- ½ cup diced tomatoes with no seeds
- ½ cup sliced shitake mushrooms
- 1 T chopped chives
- 1 T chopped tarragon
- 2 sticks butter in cubes
- 1 T lemon juice
- 2 oz truffle oil
- Salt and pepper
Directions
Preheat your oven to 450 degrees. In a large sauté pan, heat 1 T olive oil over high heat. Season the tilefish with salt and white pepper. Sear the presentation side of the fish until it is light brown. Turn the fish over in the pan and add the chopped tomatoes and shitake mushrooms. Deglaze the pan with the court bouillon and shake the pan lightly to make sure that fish is not sticking. Place the pan in the oven and cook for 8-10 minutes. Remove the pan from the oven. In large bowls, place the grits. Drizzle a little truffle oil on top of each pile of grits. Place one piece of tilefish on each pile of grits. Return the pan to the heat and bring the liquid back to a boil. Add the fresh herbs and reduce the liquid until you have about a quarter cup remaining. Reduce the heat to low and gradually whisk in the cold butter to form an emulsification. Once the butter is incorporated and the sauce is thick, season with salt and pepper and a splash of lemon juice to lighten things up a little bit. Divide the sauce evenly over the four pieces of fish and serve immediately.
