- 4 Each Golden Tilefish Filet, 6 ounces each
- 1 Tablespoon Canola Oil 1/2 Cup Heavy Cream
- 1/3 Cup Heavy Cream
- 1/3 Cup 1/2 & 1/2
- 1/3 Cup Chicken Stock or Water
- 6 Each Garlic Clove, Minced
- 1/3 Cup Stone Ground Grits
- 1/3 Cup Jack Cheese w/ Jalapenos
- 12 Ounces May Peas, Shucked Salt Pepper
For the Garlic Cream
1. Mince garlic cloves and place them in small sauce pot with 1 tablespoon of canola oil on heat over medium heat.
2. Continue to stir and monitor to ensure that garlic browns but does not burn about 1-3 minutes. Add 1/2 half cup of cream and turn to a low simmer for 15 minutes until cream thickens. Season with salt and pepper.
For Pepper Jack Cheese Grits
1. In medium sauce pot combine 1/3 cup heavy cream, 1/3 cup half & half, and 1/3 cup either chicken stock or water.
2. Turn heat to medium high while ensuring that liquid mixture does not boil over. Once liquid begins to boil sift in grits while stirring with a whisk.
3. Turn heat to low and cook for another 20-25 minutes while stirring. Add additional water or stock if grits thicken too much.
4. After tasting grits to ensure they are completely cooked, fold in diced cheese and season with salt & pepper.
5. Taste and re-season if necessary.
For the May Peas
1. Bring a sauce pot of water to a boil and add 2 tablespoons of salt to the water
2. Add peas and wait for second boil after 3 minutes strain and serve
1. Heat medium sauté pan over medium-high heat. Pat fish filets dry and season with salt & pepper.
2. Add 2 tablespoons of canola oil to sauté pan, just as oil gets hot gently place fish in pan. Cook for 5 minutes and using a thin spatula or tongs carefully turn fish
3. Cook for an additional 3 minutes and check to ensure doneness. Fish should be opaque and flaky, but not falling apart.
To plate dish
1. Using a spoon or small ladle, pour a ring or garlic cream around outside of the plate. Scoop a mound of your cheesy grits into the center of the plate
2. Place a spoonful of peas in 3 different places on your plate just outside of your pile of grits
3. Top grits with fish and garnish with red pepper salad
Robbie Delaney,Executive Chef
Sodexo Leisure, Virginia Aquarium