Recipe by Junior Chef Caylee Boyd – Boys & Girls Club of Central Mississippi
INGREDIENTS
10 pieces of catfish
1 cup of grits
1 20 oz. can of Dole® Pineapple Slices (reserve juice, slices for garnish)
½ cup milk
½ cup heavy cream
2 Tbsp olive oil
Salt to taste
Pepper to taste
2 tsp salt-free creole seasoning
1 Tbsp corn starch
2 14.5 oz. cans chicken broth
DIRECTIONS
1. Place 3 cups of chicken broth in a pot bring to boil.
2. Pour 1 cup of grits into the boiling chicken broth, cover and reduce heat. Stirring occasionally.
3. Once grits are near done mix in a ½ cup of milk and ½ cup of heavy cream and stir until smooth and creamy. Cover and remove from heat.
4. Pat fish dry. Season fish with salt-free creole seasoning.
5. Heat 2 Tbsp of olive oil in a non-stick skillet over medium high heat.
6. Place fish in skillet and cook for 4-5 minutes.
7. Turn fish over and cook 3 - 4 minutes until done.
8. While fish is cooking in a separate bowl mix a ½ cup of pineapple juice and ½ cup of chicken broth and 2 Tbsp of corn starch to creat a slurry..
9. Once fish is removed pour the slurry into the skillet and reduce to medium heat until thick, pour over fish and garnish each serving with ½ of a pineapple slice. .
Prep: 1 hr 4 – 6 Servings
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