Rouses_FINAL-November-December-2017

CHRISTMAS MORNING

Red Snapper WHAT YOU WILL NEED 1

Red Snapper Provençal on Stone-Ground Grits with Parmesan and Herbs Serves 6 Red snapper is a Gulf favorite. I remember my parents going deep-sea fishing when I was a child and returning with massive coolers packed with red snapper. I absolutely love the ocean. It’s so intensely primal, and the only feeling that remotely approaches that sensation that comes close would be the basic human reaction to fire. I’m pretty certain that, if I lived at the beach, I’d ditch my red lipstick pretty darn quick and become someone who fishes a whole lot more and bathes a little less. Fish and grits is an old-timey country dish that may be enjoyed for both breakfast or supper. Here I’ve gussied it up with fennel and olives. This is a family favorite. Grits WHAT YOU WILL NEED 1 tablespoon pure olive oil 1 sweet onion, grated 2 cups 2% milk
 2 cups water Coarse kosher salt and freshly ground black pepper 1 cup stone-ground grits
 1 tablespoon unsalted butter ½ cup grated Parmigiano-Reggiano cheese (about 2 ounces) 1 tablespoon chopped fresh flat-leaf parsley HOW TO PREP In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook until transparent, about 3 minutes. Add the milk, water and 1 teaspoon of salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese and parsley. Taste, adjust for seasoning with salt and pepper, and keep warm.

tablespoon olive oil, plus more for the pan small bulb fennel, cored and diced, fronds reserved for garnish large garlic cloves, finely chopped tablespoon chopped fresh thyme, plus thyme sprigs for garnish tomatoes, cored, seeded and chopped, or 1 (14.5-ounce) can no-salt-added diced tomatoes 20 Kalamata or other brine-cured black olives, halved and pitted 1 tablespoon red wine vinegar Coarse kosher salt and freshly ground black pepper 6 (4-ounce) red snapper fillets, skinned HOW TO PREP Preheat the oven to 375°F. Grease a shallow, ovenproof casserole with some of the oil for the fish; set aside. To make the sauce for the fish, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the fennel and cook until just tender, 5 to 7 minutes. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the tomatoes and sauté until soft, 5 to 7 minutes. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper. To cook the fish, place the snapper in the prepared casserole; season with salt and pepper. Spoon the sauce over the fillets. Bake until fish is opaque in the center when pierced with the tip of a knife, about 
10 minutes. To serve, place a spoonful of the grits in individual shallow bowls. Top each with a portion of the fish and ladle over some of the tomato sauce. Garnish with sprigs of thyme and fennel fronds. 1 2 1 1 sweet onion, diced
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heavy cream or grated cheese at the end of cooking. During the holidays I often cook my grits overnight in the slow cooker. It’s a great way to get a head start on the day, especially if you have a full household. However, it’s very important to use water only or a combination of stock and water for the cooking liquid, not milk, in the slow cooker. The milk could burn during the long, slow cooking process, so it’s best to add any dairy at the end of cooking in the morning. The slow cooker’s steady, moist heat releases the starch in stone-ground grits with minimal stirring, creating a naturally rich, creamy texture. Here’s the technique: Stir together 1 cup of grits and 4 cups of water in a slow cooker. Cover and cook on “low” overnight, about 8 hours, then stir until smooth, and taste and adjust for seasoning with salt and pepper. Add any butter, cheese or cream just before serving. I’m sharing two recipes for the holidays: Sweet Potato Grits and Red Snapper Provençal on Stone-Ground Grits. The combination of the earthy sweet potatoes and the creamy corn is incredible — it makes an excellent side dish for your roast turkey or prime rib. And the Red Snapper Provençal on Stone-Ground Grits is a perfect meal to serve on Christmas Eve. Bon appétit , y’all! Red Snapper Provençal on Stone-Ground Grits with Parmesan and Herbs — Photo from Lighten Up, Y’all , courtesy Virginia Willis

About the Author Virginia Willis is an Editor-at-Large for Southern Living and author of the magazine’s popular column “Cooking with Virginia.” She is the former TV kitchen director for Martha Stewart Living and author of several books including Grits, Okra, Bon Appétit, Y’all , and Lighten Up, Y’all , which won a 2016 James Beard Foundation Award of Excellence.

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