Added on Thursday, September 17, 2009  Fish Post

Blackened Fish and Gritz with Spinach and Mushrooms

Well, of course by now we know grits are not just for breakfast anymore. They are a nice creamy side for fish or shrimp. Lately there seems to be a shrimp and grits craze, but let’s not forget what our coastal natives have eaten for decades: Fish and Gritz.

When it comes to grits, you may have a preference, but I like Quick Grits. 

You will need:

4 8-ounce fish fillets (mahi, grouper, etc.)

3 cups water

1 cup grits

1/4 teaspoon salt (you may add a little more if you like)

1 large bag fresh spinach

1 package button cap mushrooms (cut into quarters)

1 stick real butter (1/2 for grits and 1/2 for spinach)

1/4 cup olive oil

For a simple blackened spice, mix the following together:

1¼ tsp. cayenne pepper

1¼ tsp. black pepper

1 tsp. onion powder

2 tsp. granulated garlic

1 tsp. kosher salt

1 tsp. dried thyme

1 tsp. dried dill weed

2 tsp. paprika

To prepare fish for blackening, use a paper towel to dry the fish well. Then coat heavy with spice.

You will need a pot for grits and a large pan for fish. Go ahead and start the grits; they hold well. 

Make sure you have everything ready: mushrooms cut, fish spiced, etc. Heat the large pan and add olive oil, wait till it smokes, and then add the fish. Blacken for 4 minutes on Medium High heat, and then flip and cook for 4 minutes on the other side (for thicker pieces allow additional time). 

Once done, pull the fish from the pan and place on plates.

Add mushrooms and 1/2 stick of butter to the pan, and sauté for 1 minute. Next add spinach and sauté till it wilts, and then add salt and pepper to taste. 

Once the mushrooms and spinach are done, place with the fish. You can mix the rest of the butter in with the grits to make them creamy. 

Once all together, you should be ready to eat. 

Eat and buy local!

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.