EFK Kitchen Ready
EFK Bronzed Redfish with Smoked-Cheese Grits
A Gulf Coast-style fish supper with a hard carbon-steel sear, a smoky Cajun crust, and creamy stone-ground grits finished with smoked cheese. Redfish is ideal, but another firm white fish can stand in when that is what is available.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Bring the water or stock and milk to a gentle boil in a saucepan. Whisk in grits and 1/4 tsp salt. Reduce to low and cook according to the grit package, stirring often, until tender and creamy, typically 25–35 minutes.
- 2. Stir 2 tbsp butter and smoked cheese into the finished grits. Keep warm over very low heat; loosen with a splash of milk or water if needed.
- 3. Pat the fish very dry. Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, remaining salt, and pepper. Season both sides of the fish evenly.
- 4. Heat a carbon-steel skillet over medium-high until hot. Add oil. Sear fish without moving until a deep bronze crust forms, 2–4 minutes depending on thickness.
- 5. Flip, add 1 tbsp butter, and baste while finishing the second side. Cook until the fish reaches 145°F and flakes easily.
- 6. Spoon smoked-cheese grits into bowls. Top with redfish, chives, and a squeeze of lemon.
Equipment
de Buyer 12.5-inch carbon-steel skillet; saucepan; whisk; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; fish spatula; instant-read thermometer
Food safety & storage
Keep fish refrigerated until cooking. Cook fish to 145°F at the thickest point. Refrigerate leftovers within 2 hours; use cooked fish within 1–2 days and cooked grits within 3–4 days.
View this recipe on the original EFK website ↗