Pan-Seared Florida Grouper with Smoked Gouda Grits and Tomato Bacon Gravy

Directions

• Grits
• In a medium-sized sauce pot, add 2 cups of vegetable stock and 1 cup of milk. Bring ingredients to a simmer over medium heat.
• Add grits and butter, and cook according to the directions on the package. When the grits are cooked, add the smoked Gouda cheese and stir to combine. Taste grits and adjust seasoning with salt and pepper. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached. Turn the temperature to low until the dish is ready to be plated.
• Grouper
• Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan.
• Lightly season the grouper fillets with salt, pepper, and fresh parsley. Carefully place the fillets seasoned side down in the sauté pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked through the thickest part of the fillet.
• Remove the cooked fillets from the pan and add chopped bacon. Cook the bacon until crispy and add the tomatoes and garlic. Cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice, and 1/2 cup of vegetable stock. Quickly bring the ingredients to a boil and reduce the heat. Taste and adjust the seasoning with salt and pepper.
• Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with thin-sliced scallions.