Blackened mullet with sharp cheddar cheese grits and bacon wrapped asparagus
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
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
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
Place a big spoon of cheese grits on the plate
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