Ingredients

Red pepper coulis:
10 ounces chicken stock
1 red onion chopped
2 cloves garlic
1/2 cup white wine
3 red bell peppers
2 tablespoons cornstarch
Salt and freshly ground black pepper

Cheddar Cheese Grits:
4 cups water

2 cups uncooked grits
6 ounces raw chopped shrimp
4 tablespoons butter (1/2 stick)
4 tablespoons sliced scallions (5 to 6 scallions)
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon chopped fresh cilantro leaves
4 tablespoons cooked bacon, chopped (about 4 slices)
4 ounces shredded Cheddar

Snapper and shrimp:
6 (6-ounce) red snapper fillets, scaled but with skin on
Salt and freshly ground black pepper
2 tablespoons Cajun spice
1/8 cup grapeseed oil
6 large shrimp peeled and deveined

Sliced scallions, for garnish

Directions

To begin red pepper coulis,
preheat oven to 450 degrees F.

On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a
saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15
minutes, and turning them with tongs until the skin is fully wrinkled and charred black.
When the peppers are done, use tongs to put them in a resealable bag which (for safety
reasons) you have resting on a plate - (remember, they're volcanically hot!). Carefully
close the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent
getting burned while you handle the bag in the next step of sliding the peppers from the
bag into a bowl filled with a couple of inches of ice water. You can then use your fingers
to work quickly to slip off and discard the skins of the peppers while they are in the
water. You will be left with beautifully cooked red peppers with a wonderful color. Chop
the peppers and add them to the simmering chicken stock mixture, and continue simmering
until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount
of water and add to the red pepper sauce. Process coulis in a blender until a smooth

consistency is achieved. Then season with salt and pepper, to
taste.

Ingredients

For the grits:

Directions

Bring the
water for the grits to a boil. Add grits and chopped shrimp, reduce heat and cook until
grits are soft, about 20 minutes. Remove from heat and stir in scallions, tomatoes,
cilantro, bacon and cheese, and keep covered in a warm
place.

Ingredients

For the fish:

Directions

Preheat
oven to 375 degrees F.

Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop,
heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer,
saute the shrimp only until they turn pink, and then remove shrimp to a utility platter.
In the same pan, sear each side of the fish. (When you place the fillet into the pan,
leave it undisturbed for a couple of minutes to allow the seasoning to cook into the
surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to
3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking
the fish, as it will continue to cook even after you remove it from the oven.)

Place some of the grits in the middle of serving plate, then position a fish fillet on
top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with the
scallions.