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Recipes Blackened Fish with Triple Corn Grits and Raspberry Hot Sauce
4 servings
2 hours, 40 minutes total (Active 40 minutes)
Ingredients
    • For hot sauce
    • 1 habanero pepper
    • 1 red chile pepper
    • 1 shallot
    • 2 cloves garlic
    • 2 pints fresh raspberries
    • 1 cup white vinegar
    • 1 teaspoon kosher salt
    • 1 cup Contadina Crushed Roma Tomatoes
    • For grits
    • 2 oz Sargento Extra Sharp Cheddar Cheese
    • 1 cup reduced-sodium chicken stock
    • 2 cups heavy cream
    • 1 cup water
    • 8 tablespoons unsalted butter
    • 1 (14.75 oz) can Del Monte Fresh Cut Sweet Corn Cream Style
    • 1 (9.5 oz) bag frozen Southwestern style street corn
    • ½ teaspoon kosher salt
    • ¼ teaspoon fresh cracked black pepper
    • 1 cup Bob's Red Mill Yellow Corn Polenta
    • For fish
    • 2 green onions
    • 1 tablespoon creole seasoning
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • ½ teaspoon dried thyme
    • 4 tablespoons ghee
    • 4 (6 oz) seasonal fresh fish fillets (such as grouper, snapper, or flounder; about 1 ½ lb)
    • 16 fresh blackberries
    Steps
    1. Prepare hot sauce. Coarsely chop habanero and red chile peppers (remove seeds and membranes if desired). Coarsely chop shallot, and garlic. Combine in small saucepot: chopped vegetables, raspberries, vinegar, 1 teaspoon salt, and crushed tomatoes until blended.
    2. Heat over medium until simmering; cook 5 minutes. Puree in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely). Strain hot sauce through a sieve; chill until ready to serve.
    3. Prepare grits. Combine in medium saucepot: stock, cream, water, butter, canned and frozen corns, remaining ½ teaspoon salt, and pepper until blended. Bring to simmer over medium. Whisk in polenta; continue cooking 15–20 minutes, stirring often, until thickened and grits are very tender. Grate cheese (about ½ cup). Stir in cheese; reduce heat to low and keep warm.
    4. Prepare fish. Preheat large cast iron skillet on medium for 5 minutes. Thinly slice green onions. Combine in shallow dish: Creole seasoning, paprika, garlic powder, and thyme until blended. Add ghee to skillet.
    5. Pat fish dry with paper towels; then dip fish in seasoning mixture to coat both sides. Place fish in skillet (in batches if necessary) and cook 3–4 minutes on each side until spices are charred and fish is 145°F (and opaque and separates easily). Serve fish over grits, topped with green onions. Drizzle with hot sauce and garnish with blackberries.
    Chef's tip: always check fish for bones. Leftover hot sauce can be stored covered in refrigerator for 1 week.

    Amount per ¼ recipe serving: Calories 1400, Total Fat 91g, Sat Fat 54g, <em>Trans Fat</em> 2.5g, Chol 305mg, Sodium 2070mg, Total Carb 99g, Fiber 14g, Total Sugar 23g, Protein 52g, Vitamin D 10%, Calc 25%, Iron 30%, Potassium 35%