Description
A fast, easy and flavorful fish dinner!
Ingredients
- FOR THE FISH:
- 2 whole Flounder Fillets, Skinned
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Pecan Meal
- 2 sprigs Thyme, Minced
- 2 sprigs Parsley, Finely Chopped
- 2 sprigs Oregano, Finely Chopped
- 2 sprigs Marjoram, Minced
- 2 whole Sage Leaves, Finely Chopped
- FOR THE GRITS:
- 2 cups Low Sodium Chicken Or Vegetable Stock
- 1 cup Yellow Grits
- ⅓ cups Buttermilk
- 1 dash Salt
- 1 dash Tony Chachere’s Seasoning
- 1 dash Pepper
Preparation
Preheat the oven to 375 F and line a rimmed baking sheet with aluminum foil.
Gently dry the flounder with some paper towels. Coat the flounder in olive oil then toss in the pecan meal. Place the flounder on the baking sheet and sprinkle with the chopped and minced fresh herbs. Bake the fish for 10-15 minutes depending on your oven and the size of the fillets. Do not over cook your fish! Flounder does not take long to cook. It is thin and delicate and should be white flaky when done.
To make the grits, bring the stock to a boil in a medium-sized saucepan then stir in the grits. Turn the heat down to a simmer and stir in the buttermilk and seasonings. Cook until liquid is absorbed and grits have a nice creamy consistency. Serve flounder over grits and enjoy!
