Thursday, January 7, 2010

Simple Supper: Blackened Mahi and Grits

Use real stone ground grits, Quaker Instant or Quick Cooking grits will not work. If you have never tried stone ground grits the texture is very different from "breakfast" grits. So, no cheating.

        Southern Wisdom: Grits are eaten with butter, cheese, or gravy - never sugar

2/3 cups yellow stone ground grits
1 cup water
1 cup broth or stock - can be chicken, beef, whatever you have on hand. this gives the grits another element of flavor
1 Tbs. butter
salt and pepper

Put grits, water, and stock in a medium pot and bring to a boil. Then turn the heat to low and cook uncovered for 25-30 minutes. Stir occasionally.
In the last few minutes throw the butter in and salt and pepper to taste.
While the grits are cooking prepare your mahi.

Preheat oven to 400 degrees
take fresh or thawed mahi already cleaned, skinned, and ready for prep
place the fish in a small baking dish drizzle with olive oil and your favorite Blackened Seasoning. We used Zatarans.
Bake in the oven for about 15 minutes, depending on how thick your pieces of mahi are. Cooked, it should be white and flake with a fork.

Serve the mahi over the the grits and drizzle any remaining oil from the baking dish over the top - don't throw it away!

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