Blackened Mullet

Blackened Mullet

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Blackened mullet with sharp cheddar cheese grits and bacon wrapped asparagus

 

Blackened Mullet

 

4-6oz skinless mullet filets

Your favorite blackening season

2 tbsp olive oil

 

Place a cast iron skillet on high and heat for 3 min add a tbsp of oil.

 

Generously season mullet filets with your favorite blackening season

 

Carefully place mullet filets in hot skillet.

 

Sear for 1 min and carefully flip fish filets to other side and sear for one minute set aside keeping warm

 

Cheese grits

 

Ingredients
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup quick grits
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded


Directions
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.



Bacon wrapped asparagus



20 pencil size asparagus hard bottom removed

4 large slices of bacon



Broil bacon on high for 5 min



To plate

Place a big spoon of cheese grits on the plate



 

 

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