Pimento Cheese Grits + Fish

The Ingredients | “Les Ingrédients.”

(serves 15 people) 

300 g of Monchego cheese 

226 g of Vermont white cheddar cheese

8 Tbsp of Butter for cooking fish (2 tablespoons of butter per piece of fish) 

8 tbs of butter for grits

1 Pound or 521 g of grits 

14 cups of water 

2 Tbs of kosher salt for grits, 

1/2 teaspoon onion powder for grits 

½  teaspoon garlic powder for grits 

1 teaspoon of pepper for grits

3 tablespoons of hot sauce for grits

Fish Seasoning  (1 tsp per side for all 4pieces)

1tsp kosher salt 

2tsp onion powder

2tsp garlic powder 

2tsp black pepper 

2tsp paprika

2tsp deed weed 

The Steps | Les étapes 

Step one: Preheat oven to 310°F. After that, cut two lemons into medallions and place them on a baking rack to dry them out over the course of preparing the dish. Checking on them periodically and turning them occasionally. Check every 10 to 15 minutes to prevent burning. Once they have dried to your desire, remove them from the oven.

Step two: Prepare the other ingredients, starting with grating all of the cheese, placing it into a separate bowl, setting it aside, and then seasoning the fish. 

Step three: For the four pieces of fish, pack dry with a paper towel on both sides, followed by seasoning, one side of the fish with 1 teaspoon of kosher salt. Next season, all four pieces at once with 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and  1 teaspoon of paprika.

Step four: Turn the fish over and finish seasoning with 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika

Step five: Add 14 cups of water to a large pot with 1 tablespoon of salt and 4 tablespoons of butter, and bring to a boil. In a separate pan or pot for the fish. Then add 4 tablespoons of butter. Allow the butter to brown with a nutty aroma in the pan/pot for the fish.

Step six: Once the water has come to a boil, add the grits along with 4 tablespoons of butter, 1 tablespoon of kosher salt, half a teaspoon of garlic powder, and half a teaspoon of onion powder. Reduce the heat to low and allow to cook for 5 to 7 minutes, covered.

Step seven: This step can be done during or after the grits have cooked. Once the butter has browned, for the fish, add the fish to the pan/pot, adding 1/3 cup of water. Cook the fish on medium-low for about 8- 10 minutes until tender and white, depending on your cooktop. Save time by cooking the fish on medium heat for roughly 6 to 8 minutes, depending on your cooktop.

Once the fish is white and tender, place it on a dish and cut it into bite-sized pieces.

Step eight: After the grits have completely cooked, remove from the heat and add the shredded cheese and hot sauce mix until well combined. 

Step nine: To your casserole or serving dish, place a layer of grits, ideally half the pot, followed by the chopped fish, then another layer of grits. Smooth the top layer and garnish with pimentos, scallions, and dried lemons.

Pro Tip: adding this recipe to a heat-safe dish covered until serving creates a deeper depth of flavor. Enjoy.