Fish and Grits

Yield: 1 serving
Community Recipe from


  • 2 cup(s) Slow Cook Grits
  • 1 tablespoon(s) Salted Butter
  • 1/4 cup(s) Half and Half
  • 1 teaspoon(s) Ground Black Pepper
  • Cornmeal
  • Red Snapper
  • Seasoned Salt


  1. Bring 6 cups salted water to a boil in a medium saucepan. Slowly stir in grits and reduce heat to a low simmer and cover. Cook 20 minutes on low heat, stirring frequently with a wire whisk. Turn off and stir in butter, half-and-half, and pepper, then set aside. Season Snapper to your taste coat with cornmeal. Heat a skillet over medium-high heat. Carefully place in hot skillet, seasoned side down, cover, and cook for one to two minutes. Flip and cook about two more minutes — the fish should be white, flaky, and not opaque when cooked through. Dish up a proper-sized bowl of grits,* sprinkle with cheese, and top with the fillet of fish.

May 2012

This recipe is a personal recipe added by svazquez1984 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fish and Grits Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy