Braised Golden Tilefish
Ingredients
Parmesan Bacon Grits
- 1 cup stone ground grits
- 1 quart water
- ¼ cup half and half
- 4 slices bacon, cooked and chopped, with reserved bacon drippings
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- Salt and black pepper, to taste
Tilefish
- 4 (7 ounce) golden tilefish fillets, skin removed
- 1 tablespoon olive oil
- Salt and white pepper, to taste
- 1 cup court bouillon (½ cup chicken stock, ¼ cup white wine, ¼ cup water)
- ½ cup diced tomatoes
- ½ cup sliced shiitake mushrooms
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 2 sticks cold butter, cubed
- 1 tablespoon lemon juice
- 2 ounces truffle oil
Instructions
- Prepare the grits by bringing the water and half and half to a boil. Whisk in the grits and cook over low heat, stirring frequently, until tender.
- Stir in the Parmesan, mozzarella, bacon, and reserved bacon drippings. Season with salt and black pepper. Keep warm.
- Preheat the oven to 450°F.
- Heat the olive oil in a large oven safe skillet over high heat.
- Season the tilefish with salt and white pepper. Sear the presentation side until lightly browned.
- Turn the fish over and add the tomatoes and mushrooms.
- Deglaze the pan with the court bouillon and transfer to the oven. Bake for 8 to 10 minutes.
- Divide the grits evenly among four serving bowls and drizzle with truffle oil.
- Place one tilefish fillet over the grits.
- Return the skillet to the stovetop. Bring the cooking liquid to a boil, stir in the chives and tarragon, and reduce until about ¼ cup remains.
- Reduce the heat to low and gradually whisk in the butter until the sauce is smooth and emulsified. Stir in the lemon juice and season with salt and pepper.
- Spoon the sauce evenly over the fish and serve immediately.
