Ingredients
Mushroom Scallion Sauce:
- 1 tablespoon butter
- 2 cups sliced baby portobello mushrooms (cremini)
- 1/2 cup sliced scallions
- 1/4 cup white wine
- 1/2 pint heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper
Grits:
- 5 cups milk
- 1 cup quick-cooking grits
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Grilled Broccoli and Carrots:
- 1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)
- 1 bunch whole carrots, tops removed, sliced lengthwise
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- Salt and pepper
Tilapia:
- 6 (6-ounce) tilapia fillets
- 1/3 cup Jamaican jerk seasoning marinade
Directions
Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
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By MrsBarr2011
on January 18, 2012
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I try a lot of recipes from Food Network and my husband likes or loves them. This one is THE BOMB!!!! I will be serving this at my next dinner party. By far one of the BEST NEW RECIPES I have found! Ok, so I omitted the cream and made a roux base while I was cooking the shallots. Oh, and I added real garlic instead of powder.
By Mrs. Shrop
on January 16, 2012
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My husband and I try new recipes from The Food Network every weekend. This is by far the best dish we have ever cooked. We both agree it is a restaurant quality dish. We will be making this next time we have guests over.
By blondestblonde8...
Philadelphia, PA
on January 23, 2011
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Just finished this meal and have to say it was simply delicious! Only made few changes, no jerk marinade, so I mxd jerk seasoning with lil olive oil and marinated fish, also since tilapia does not have much flavor I did sprinkle with little salt first. Substituted haricot verts for brocolli and added grated parm to grits. My husband devoured it, plus it looks really pretty too, will def make again!
Read all 38 reviews