Blackened Mangrove Snapper
¼ stick unsalted butter
3 tablespoons olive oil
4 to 6 mangrove snapper fillets (depending on the size)
Creamy White Cheddar Bacon Grits
½ stick unsalted butter
1 cup heavy cream
3 ½ cups water
4 to 6 strips of bacon
2 cups quick grits
4 ounces sharp white cheddar cheese (shredded or thinly sliced)
salt (to taste)
pepper (to taste)
paprika (to taste)
Grits: Cook bacon in a non-stick frying pan until crispy brown and set the remaining grease aside. Bring water and heavy cream to a boil. Lower heat to medium low and add the grits, stirring often. Cook for ten minutes and stir in ¼ stick of butter. If the grits appear too thick add water until it reaches your desired consistency. Cook for another ten minutes or until the grits are soft but still preserve their texture, and remove from heat. Add the cheese, bacon, remaining butter, salt, pepper and paprika and stir until everything is well mixed together. Cover until the fish is ready.
Fish: Check the fillets for bones and trim as much of the bloodline from the fish as you can without damaging the fillet or tearing the white meat. Combine equal parts salt, pepper, cayenne, paprika, garlic powder, Cajun seasoning and thyme in a dish. Coat the outside of the fillets with a good amount of seasoning, rubbing the spices softly into the meat.
In a cast iron skillet, on medium high heat, combine butter, olive oil, and the reserved bacon grease. When the oil is hot, but not smoking, place the fillets in the pan. Cook for 4 to 5 minutes per side. Remove fish and serve directly over grits.
bacon recipe courtesy of: Drew, From The Yak, the Florida Keys, July 16, 2009