Pan Fried Red Snapper w/ Gruyere Grits & Sun-dried Tomato Pesto
Ingredients
Red Snapper
· 1 lemon, sliced in half
· 4 red snapper fillets
· Sea salt (to taste)
· Black pepper (to taste)
· 1 cup all purpose flour
· 1 tbsp. smoked paprika
· 4 tbsp. of canola oil
Sun-dried Tomato Pesto Sauce
· 1 cup sun-dried tomato pesto
· 1/2 cup chicken stock
· Sea salt (to taste)
· Black pepper (to taste)
Grits
· 3 cups water
· 2 chicken bullion cubes
· 1 cup instant grits
· 1 cup heavy whipping cream
· ¾ cups gruyere cheese, shredded
· Sea Salt (to taste)
· Black pepper (to taste)
Instructions
Red Snapper
· Squeeze lemon juice over snapper then pat dry. Salt and pepper to taste.
· In a separate large bowl, combine flour and paprika. Dredge snapper through the flour mixture coating both sides and shaking off any excess. Set aside.
· In a large skillet, heat canola oil on medium-high heat. Once the oil is hot enough (not smoking), place snapper filets in skillet skin side up. Cook for 5 minutes on one side using a spatula to flatten fish and reduce curling, flip over and cook for 2 – 3 minutes on the opposite side. Remove from heat.
Sun-dried Tomato Pesto Sauce
· In a medium saucepan, bring pesto and stock to a simmer on medium heat. Salt and pepper to taste. Remove from heat.
Grits
· In a large pot, bring 3 cups of water to a boil on medium high heat. Once boiling, add bullion cubes. Let bullion dissolve.
· Reduce heat to medium. Mix in grits and stir regularly until smooth, 5 – 7 minutes. Add heavy cream and continue to stir, 2 – 3 minutes.
· Remove from heat. Mix in cheese then salt and pepper to taste. Serve.
