4 cups cold water
1 cup blue grits
½ teaspoon coarse sea salt
4 ounces sliced bacon (about 2 to 3 slices)
2 (½ pound) fillets fresh bluefish
Coarse sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil (optional)
Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly—I find it infinitely easier to get lump-free grits this way. Add salt and stir well.
Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can—a good 2 to 4 hours—the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.
When the grits are good and creamy and you’re ready to eat, you can start the fish. Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.
While the fish is cooking, chop the bacon coarsely and set aside. When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper and chopped bacon.
bacon recipe courtesy of: Zingerman’s Guide to Better Bacon, Zingerman's, 422 Detroit Street, Ann Arbor, Michigan 48104