Spicy Grilled Tilapia With Creamy Grits And Mushroom Scallion Sauce
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Scallions (sliced)1 cup
White Wine1 tbsp
Garlic Powder1 tsp
Cayenne Pepper1
Salt5 cups
Milk1 cup
Grits (quick-cooking)1 cup
Olive OilDirections:
1
Mushroom Scallion Sauce: Melt butter in a large saute pan
2
Saute mushrooms and scallions for about 3 minutes
3
Stir in wine and heavy cream
4
Season with garlic powder, cayenne, salt, and pepper
5
Stir until sauce thickens slightly
6
Keep warm until ready to serve
7
Grits: Bring milk to a boil
8
Gradually whisk in grits, butter, salt, and pepper
9
Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency
10
Keep warm until ready to serve
11
Grilled Broccoli and Carrots: Heat grill to medium
12
Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper
13
Grill vegetables for about 6 minutes or until tender, turning them once halfway through
14
If room allows, grill tilapia at same time
15
Tilapia: Heat grill to medium
16
Rinse and dry fillets and then rub with jerk seasoning
17
Grill tilapia for 3 to 4 minutes on each side
18
Remove from heat
19
Plate entree by spooning grits on center of plate
20
Lay tilapia on top of grits
21
Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish
22
Top with mushroom scallion sauce and serve immediately