Tag Archives: grits

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Blacken Catch over cheese grits with a melba sauce.

Fish

What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.

Cheese Grits

  • Hot water
  • Heavy Cream
  • Cheddar cheese
  • Parmesan cheese
  • Salt and pepper to taste
  • Vegetable stock
  • Corn

Method of Preparation:

  • Gather all equipment and ingredients
  • Measure ingredients
  • Add cream, water, and consommé to large pot
  • Bring to a boil
  • Add grits and whisk in until smooth
  • Stir constantly for 30 minutes (careful not to scorch)
  • Add corn and cheese
  • Incorporate fully together
  • Portion into 1/3rd pans for service
  • Wrap, label, and date  

Potatoes Seasoning

  • Garlic Powder
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • Topped with a melba sauce.

Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.

Lemon garlic cream

  • 2 Quarts Heavy Cream
  • 1/8 Cup Garlic Powder
  • 1 ½ Cups Lemon Juice

Method of Preparation:

  • Gather all equipment and ingredients
  • Add Heavy Cream to pot
  • Add garlic powder, lemon juice, and consommé to cream
  • Bring to a boil
  • Reduce heat
  • When cream reduces and thickens, sauce is finished

Pawley’s Island Shrimp and Grits Recipe | The Sportsman’s Table

Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina. Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.

Blue Crab and Grits Recipe

For the sauce

  • 2 cups of your favorite Grits
  • ( I used Geechie Boy blue grits from Edisto Island SC)
  • 6 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¾ cup white wine, Chardonnay
  • 1 lemon, juiced
  • 2oz diced candied jalapenos
  • 1 pound jumbo lump crab meat
  • 1 cup grated Parmesan cheese
  • kosher salt
  • For lemon and garlic topping
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons lemon zest, from 1 medium lemon

Instructions

Cook Grits according to package directions.

In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.

SERVES 4

Chef Ed Dombrowski
Lees Farmers Market
Murrells Inlet, SC