Fish and grits:
Butcher & Bee
Chef Chelsey Conrad
3 cups water
4 tablespoons butter
1 cup of your favorite grits
1 cup heavy cream
3 tablespoons salt
2 tablespoons ground black pepper
Bring water and butter to a boil in a medium saucepan and gradually whisk in grits, stirring constantly. Reduce heat to medium low and continue to stir constantly until grits begin to thicken, about 3 to 5 minutes. Reduce heat to low and cover. Let grits cook slowly over the course of an hour, stirring occasionally until tender. Season with cream, salt and pepper. Set aside until ready to serve.
½ cup extra-virgin olive oil
1 yellow onion, diced
5 cloves of garlic, minced
1 jalapeno, minced
3 tablespoons caraway, dry toasted and ground
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon cayenne pepper
3 tablespoons salt
2 (28-ounce) cans whole tomatoes in juice
¼ cup fresh lemon juice
Heat the olive oil over medium high heat in a large Dutch oven, then saute onion, garlic and jalapeno until translucent and light brown, about 5 minutes. Add all spices and fry for 1 minute until fragrant. Add the canned tomatoes to the pot and use a spoon to crush tomatoes into bite-size pieces. Reduce heat and simmer for 30 minutes or until slightly thickened. Remove from heat; add the lemon juice and season to taste.
4 (5-ounce) fillets of your favorite fish, preferably a firmer fish such as swordfish, grouper or mahi-mahi
Ground white pepper
3 tablespoons oil
1 cup Chraimeh sauce, plus more for serving
Preheat oven to 350 degrees. Pat fish fillets dry with a paper towel and season generously with salt and white pepper on both sides. Heat oil in a large saute pan over high heat until oil begins to smoke. Carefully set the fish fillets into the hot saute pan and saute until deep golden brown (about 4 minutes.) Gently turn each filet over using tongs and spoon 1 cup of chraimeh sauce into the pan around the fish filets. Pan roast the fish until just done, about 3 to 5 minutes, depending on the thickness of fillets.
Peppers + garnishes
1 pound of your favorite sweet peppers, such as padron, shishito, bell or banana
3 tablespoons chopped cilantro
Lemon, for zesting
Lightly char the peppers whole on a grill pan, gas burner or outdoor grill. Allow to cool to the touch then slice into ringlets. Another delicious variation is sauteing sliced peppers.
To plate the fish and grits, spoon some grits onto each plate and create a well with the back of your spoon. Fill the well with a spoonful or two of warm chraimeh sauce and place a cooked fish filet over the top. Top with another spoonful of sauce and a pile of sliced peppers. Zest a little lemon rind over each plate and garnish with the chopped cilantro.