Best Grits And Rice And Tilapia Recipes

Spicy Grilled Tilapia W/ Creamy Grits or Rice and Mushroom Sauce image

Provided by Chef Kelli S.-H.

Time 40m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon butter (or cooking spray)
2 cups sliced baby portabella mushrooms (cremini, or other regular mushrooms)
1/2 cup sliced scallion
1/4 cup white wine
1/2 pint heavy cream (or fat-free milk w. 1/2 tsp of flour)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
salt and black pepper
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch broccoli, sliced lengthwise (with stalks and florets intact)
1 bunch whole carrot, tops removed, sliced lengthwise
1 stalk celery, chopped (optional)
1/4 cup olive oil (or cooking spray)
1 tablespoon garlic powder
salt and pepper
6 (6 ounce) tilapia fillets
1/3 cup jamaican jerk spice, marinade

Steps:

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.
Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.
Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

Nutrition Facts : Calories 741.7, Fat 40.8, SaturatedFat 19.8, Cholesterol 183.1, Sodium 529.4, Carbohydrate 47.6, Fiber 5.6, Sugar 5.9, Protein 48.6

GRITS AND RICE AND TILAPIA image

Categories Fish

Yield 1 plate

Number Of Ingredients 11

Steps:

cook your tilapia (tswana for fish btw) and season to taste, i perfer the above seasonings. at the same time cook a serving of grits, about 3 tablespoons. when grits are done dump some pre-cooked rice in there and warm that up. when the tilapia and grits/rice are done lay the fish on a bed of the grits. pour some jar-alfredo into the fish grease, add cream, and season to taste, then pour over the fish and grits. i got this idea from reading about grits -> ugali on wikipedia. i do not recommend using jar-alfredo as it tastes like shit, but you're in college, whatchya gonna do? i recommend going with your favorite sauce, mine just happens to be alfredo. this recipe takes about 10 minutes with frozen tilapia, and i guess less than that if its not frozen. i like to pepper my grits heavily, but i think buttering them in this case would be a poor idea. i think adding adding some rice makes for a very interesting texture and taste, and its cheap.