Wednesday, February 21, 2018

The Sportsman’s Table Tilefish Recipe

July 2, 2017 by  
Filed under The Sportsman's Table

Have you ever tried SC Certified Tilefish? Now is your chance, check out this great recipe:

Pan Seared Golden Tile Fish with a fried country ham grit cake, and smoked ham butterbean succotash

For the grit cake
1 cups yellow stone ground grits (preferably Adluh Mills)
4 cups milk
½ LB sweet cream butter (cut to small cubes)
Salt and pepper to taste
1 cup chopped country ham (boiled in water to release saltiness)
1 egg and 1 cup of milk, whisked well for egg wash
2 cups All-Purpose Flour for dredge and 2 cups of breadcrumbs for breading
In medium pot combine the milk and butter, and bring to a boil over medium-high heat. Once boiling, pour in grits and stir well to avoid scorching and clumping. Simmer on low heat 45 minutes, stirring constantly to avoid scorching the bottom of the pot, add the country ham and season to taste. Once grits are cooked, pour into a 2 inch pan and refrigerate overnight. Using a 2 inch circle ring mold, stamp out a cold grit cake and set aside. Drop the cake in flour and carefully dredge in flour, then egg wash, then roll in bread crumbs, and fry at 350 degrees until golden brown and hot in the middle.

For the butter beans
1 LB frozen lima beans or soaked fresh beans
1 medium diced yellow onion
1 Quart of chicken stock
2 Quart water
1 piece of smoked ham hock
1 tbsp salt
½ tbsp black pepper
In a medium pot sweat the onions with a little oil, and cook until slightly translucent and soft. Add the rest of the ingredients and bring to a boil. After coming to a full boil, turn heat down and simmer low for about 30-45 minutes.

For the Succotash
2 cups cooked butter beans, drained
1 cup cooked corn kernels
½ cup chopped roasted red peppers
½ cup diced onion (Vidalia if available)
¼ cup dry white wine
¼ cup smoked ham pulled from ham hocks
½ pound + 1 tbsp sweet cream butter
1 tbsp grapeseed oil
Salt and pepper to taste
In medium saute pan heat the oil and tbsp. of butter until butter froths and begins to steam, saute the onions and corn until caramelized. Deglaze pan with white wine, and add the peppers, beans, and ham. Saute for about 2 minutes minutes until almost all liquid is gone, and pan begins to caramelize again. Remove from heat, and slowly and carefully add butter in bit by bit mounting it into the mix, thickening the remaining liquids, and binding the succotash together.

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