|Spicy Grilled Tilapia with Creamy Grits and Mushroom Sauce
36 oz Fresh Tilapia
2 TBS jerk spice
1 TBS butter
2 cups fresh portabello mushroom
Half cup green onions, chopped
Quarter cup white wine
Half pint heavy cream
1 tsp cayenne Pepper
1 pinch salt and black pepper to taste
5 cups milk
1 cup quick grits
2 TBS butter
Half tsp black pepper, ground
Mushroom Scallion Sauce:
Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
Plate entree by spooning grits on center of plate. Place vegetable of your choice on plate. Lay tilapia on top of grits. Top with mushroom scallion sauce and serve immediately.
Prepared by Christopher DeJohn
US or Costa Rica Tilapia is a sustainable choice - avoid imported