Grouper with Olive Tapenade over Parmesan Grits

This recipe was featured in my newsletter dated July 5, 2007.

Grouper with Olive Tapenade over Parmesan Grits

by Chip Desormeaux

I love to have a bite with equal amounts of the grits and the fish with some of the olives all at once! Everything just works together so well!

Pictured here, atop fresh heirloom tomatoes.

2 servings grouper (~4 oz. each)
kosher salt
1 tbs. EVOO
1 tbs. butter
½ c. prepared olive tapenade, room temp.
1/3 c. milk
2/3 c. water
3 tbs. grits
2 tbs. freshly grated Parmesan
1 tbs. butter

Click to view larger image.

Season the grouper only lightly with salt. Heat 1 tbs. EVOO with 1 tbs. butter on medium heat until the butter begins to sizzle. Add the salted side of the grouper and sauté, covered, for about 30 seconds.

Turn the grouper over, reduce the heat to medium. Neatly form the tapenade over the top of the grouper (the side you just seared) so it covers the entire surface.

Cover and let the fish fry for about 5 minutes, on medium, so it makes a nice crust on the bottom. Then remove to a very shallow pan in a 350° oven (I use my toaster oven to save energy). Finish in the oven; the thickest part of the fish should flake easily with a fork. Should take about 10-15 minutes.

Meanwhile, prepare your grits (polenta). Bring the milk and water to a light simmer and add the grits. Simmer the grits for 5-6 minutes on the lowest heat, stirring every minute or so.

In the end, grate in the Parmesan over the grits and add the butter. Stir to combine. Check for salt. Be careful not to over-Parmesan the grits or it will just be overkill and a waste of precious cheese! (If you do put too much Parmesan, try adding a tablespoon of dry sherry and cooking it a few minutes longer.)

For plate-up, spoon half the grits into each of two bowls and keep warm until the fish is ready.

Very carefully lay the grouper right over the grits and serve.

Best served with seasonal veggies, like peas, French green beans and/or broccolini. In the summertime, this is excellent with fresh heirloom tomatoes.

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Grouper with Olive Tapenade over Parmesan Grits Recipe