Coast Cooking

Coast Cooking:Fish and grits

By JULIAN BRUNT

Special to the Sun Herald

Fish and grits from Vestige in Ocean Springs.
Fish and grits from Vestige in Ocean Springs.

Fish and grits may seem like an odd combination, but it is every bit as good as shrimp and grits.

Use the highest quality grits you can find. Check out the local farmers market. Use only wild-caught, Gulf fish, and do not overcook them.

1 filet of fresh, local fish per person

Tempura powder

Salt and pepper

1 cup grits

1/2 cup cream

2 cups chicken stock

1/2 cup freshly ground Parmesan Reggiano

1 cup freshly made tomato chutney, or chow-chow

CHUTNEY

1 large can whole tomatoes

1 large chopped onion

1-2 chopped jalapeños

1/2 cup sugar

1 cup vinegar

3-4 whole cloves

Add the cream and stock to a sauce pan, whisk in the grits and simmer for about 20 minutes. Add the cheese and stir to incorporate. Season the fish, toss in the tempura and cook quickly in olive oil. Plate the grits, add a filet to each plate and garnish with the tomato chutney.

Make the chutney by combining all of the ingredients and simmering until thick.

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