Pan Seared Cod, Blistered Green Beans, Unicorn Grits, Mushroom Gravy

Tiffany Pearl

Oct 8

Ingredients:

1/2 pound cod fillet

couple handfuls of fresh green beans, trimmed if desired

1 cup Unicorn grits

3-4 cups vegetable stock

1/4 to 1/3 cup mushroom gravy of choice, warmed

1/4 cup AP flour

salt and black pepper

Tony Chachere's

Diced green scallion for garnish; half a fresh lemon

peanut oil

tab of butter

Method:

In a medium soup pot, bring the stock up to a boil. Season the stock with salt, add in the cup of grits, a tab of butter, and reduce the flame to low. Simmer the grits, stirring frequently, until the grits are soft and have thickened per your preference, about 20 to 30 minutes. Taste and adjust seasoning as needed. Turn off the flame, cover with a lid, and set aside.

Over a high flame, preheat a wok. Toss the green beans with a small amount of olive oil, salt, and pepper. Saute the green beans in the hot wok, stirring occasionally, until blistered, anywhere from 5 to 10 minutes. Turn off the flame and finish the green beans with a generous squeeze of fresh lemon juice. Serve hot.

Preheat a cast iron skillet over a medium-high flame. Add the AP flour to a shallow dish and season the flour with Tony Chachere's and cracked black pepper. Taste and adjust seasonings as needed. Dredge the cod fillet in the flour and set aside. Add in just enough oil to shallowly cover the bottom of the skillet. Once the oil is shimmering hot, dust off the fish fillet so that it is only lightly coated in flour. Gently place it in the hot oil and pan fry until the crust is golden brown and it releases easily from the bottom of the skillet, about 5 minutes. Flip the fish and fry for an additional 2 to 3 minutes. Serve hot with the grits, gravy, and green beans. Garnish with green scallion and a squeeze of lemon, if desired.