Preparing the Grits
- Cook the Grits: In a medium saucepan, bring the water (or milk and water mixture) to a boil. Gradually whisk in the grits and salt, reducing the heat to low. Cover and simmer, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. If the mixture becomes too thick, you can add a little more water or milk to reach your desired consistency.
- Finish the Grits: Once the grits are cooked, stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Keep warm while you prepare the fish.
Cooking the Fish
- Season the Fish: Pat the fish fillets dry with paper towels. Mix the olive oil, paprika, salt, and pepper in a small bowl. Rub this mixture over both sides of the fish fillets.
- Cook the Fish: Heat a non-stick skillet over medium-high heat. Add the fish fillets and cook until golden brown and the flesh flakes easily with a fork, about 3-4 minutes per side, depending on the thickness of the fillets.
Assembly
- Serve: Spoon a generous serving of grits onto each plate. Place a cooked fish fillet on top of the grits. If using, add a side of sautéed spinach or kale.
- Garnish: Sprinkle chopped parsley over the fish and grits. Serve with lemon wedges on the side for a fresh burst of flavor.
Conclusion
This elevated version of fish and grits is a testament to the versatility and depth of Southern cuisine, offering a dish that’s both comforting and sophisticated. The creamy, cheesy grits provide a perfect base for the tender, flavorful fish, creating a meal that’s satisfying in every bite. Whether you’re serving it for a special breakfast, brunch, or dinner, this dish is sure to impress with its blend of simple ingredients and elegant presentation. Enjoy the journey of flavors and the joy of sharing this delightful meal with loved ones.