Recipe courtesy of Saptosa Foster
Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 758
- Total Fat
- 41
- Saturated Fat
- 19
- Carbohydrates
- 53
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 49
- Cholesterol
- 175
- Sodium
- 1558
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.