语言是一个鱼米你可能再也见不到enu and will most definitely never see at a fish market, especially on the West Coast. But as Charlie knows, they inhabit every dock, marina, pier, reef, and any other underwater structure in southern Florida. Because they are considered vastly inferior in taste to their snapper relatives, they're targeted for quick and easy meals by the fishermen in the Florida keys, where this breakfast dish originates. Considering grunt is largely unavailable (and truthfully, Charlie says, isn't very good), here we substitute small fillets of snapper or rockfish. This is an incredible dish—full or rich and spicy flavors, with a wild array of textures, from the pillow of creamy grits to searing fish to the crisp bacon. The classic accompaniment to grits and grunts is cheap beer, but coffee works, too.
Ingredients
Serves 2
Grits
Step 1
First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy. Stir in the butter and taste for salt. Keep warm.
Step 2
Fry the bacon in a large sauté pan over medium heat, until crispy. Remove the bacon to paper towels to drain. Add the onion to the pan and sauté in the bacon fat until soft. Keep warm.
Step 3
Coat the fillets thoroughly with Cajun seasoning and sprinkle both sides with salt and pepper. Heat the butter in a large clean sauté pan or in the bacon pan over medium-high heat. Add the fish fillets and fry for 2 to 3 minutes per side, or until just cooked through. While the fish is cooking, crack the eggs into the pan and fry alongside the fish, or fry in a separate skillet if the pan is not large enough to accommodate both.
Step 4
Spoon the grits into two large shallow serving bowls and sprinkle with the bacon and sautéed onion. Top each with 2 fish fillets and crown with an egg. Lay the sliced avocado and tomato on the side and season with salt and pepper.
Leave a Review
Reviews (3)
Back to TopA hearty breakfast or brunch meal. I would use small fillets if I was doing it again. Made it for breakfast, my husband loved it. I used half the amount of grits and agree, use good blackening seasoning.
sharonkrueger
Palmetto, Florida
2/23/2020
I totally agree with the previous review - did not use the egg - the fish was plenty of food. We used rockfish and it was simple and easy for a Sat. night.
mtnmeye
Denver
2/12/2017
Great simple recipe I would happily serve company. I left out the egg and used large Margate fillets. Gotta have a good quality blackened Cajun seasoning, use fresh fish and don't over cook, it makes for a very good simple dinner.
vicmayes
Seminole, FL
4/17/2014
