Fish and grits is a breakfast dish that originated right here in the Florida Keys. It's made by pairing buttery grits with white grunts or other mild and flaky fish, such as snapper, tripletail, grouper, hogfish, or trout.
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This recipe is a combination of creamy grits, small fish called white grunts, onions, bacon, and eggs for a breakfast of champions! Enjoy it with a big mug of coffee or, as they do in Key West, a cold beer-even in the morning!
The Story Behind this Dish
Yesterday afternoon, I was sitting at my desk when there was a knock on the door.
A friend of mine, who had been fishing all day, handed me a plastic bag filled with white fish fillets. At first glance, they looked like tiny snappers, but he quickly clarified, "Grunts."
A smile spread across my face as I exclaimed, "OMG!"
Having never tried grunts before-being originally from NYC, where there are no grunts swimming in the Hudson River-this was an exciting moment.
The first thing that came to mind was Grits and Grunts. I had tried Shrimp and Grits once at a restaurant but had never tasted white grunts.
Luckily, I went next door and scored a bag of instant grits, and then couldn't get My Cousin Vinny out of my head.
"No self-respecting southerner uses instant grits. I take pride in my grits."
My Cousin Vinny
Well, I had no choice. I was holding the grits, and they were going in a pot in a matter of minutes.
Knowing that fish tastes so much better the day it's caught-and with dinnertime approaching-I did a quick Google search and found a recipe on Epicurious.
I made the recipe and Michael and I had a delicious dinner.
Grits and Grunts turned out to be the perfect comfort food and the fresh grunts had sweet flaky flesh.
I made a few slight changes to the original recipe, but the essence remains the same. I hope you enjoy it.
What are Grunts?
Grunts, from the Haemulidae family,are a mild and flaky white fish, about 12-inches long. They taste similar to yellowtail and other snappers.
Traditionally, it was a common breakfast for fishermen after returning from an early morning out at sea. The pairing of fish with grits provided a filling meal, perfect for starting the day.
Understanding Grits
Grits are dried corn kernels that have been ground into a coarse meal. The flavor and color of grits can vary depending on the type of corn used. Here's a quick rundown of popular types of grits:
- Stone-Ground Grits: The most traditional form, coarsely ground and retaining more natural oils and flavors. They have a thick, rich corn flavor and require longer cooking times-about 30-45 minutes.
- Hominy Grits: Made from hominy, corn that has undergone nixtamalization (a process that removes the hull and germ). Hominy grits have a smooth texture and distinct flavor.
- Quick Grits: Finer-ground grits that cook quickly, in about 5-10 minutes.
- Instant Grits: Precooked and dehydrated, instant grits need only to be rehydrated with hot water or milk, making them the fastest option.
What's The Best Fish for Fish and Grits?
The best fish for grits are freshly caught from the warm southern coast.
Because you won't find them in most fish stores, you can use any thin white fish fillets for this recipe, including red snapper, yellowtail, hogfish, tripletail, and flounder, to name a few.
The name "grunt" comes from the grunting sound they make by grinding their teeth. These fish are often sautéed for a quick and delicious breakfast.
Ingredients
For convenience, I'm using quick grits. If you're avoiding corn, Cream of Rice cereal or quinoa make excellent substitutes.
Each plate is topped with an egg. If you have a good amount of fish, you might not need the extra protein. It's a lot of food!
Makes 2 servings
- Quick grits (you can sub Cream of rice cereal, oatmeal, or quinoa
- Water
- Kosher salt
- Unsalted butter
- Bacon
- Thin white fish fillets (grunts, yellowtail, red snapper, flukes, or whatever you have)
- Old Bay seasoning or blackened seasoning
- Yellow or white onion
- Eggs
- Lemon
How to Make Fish and Grits
This dish would be excellent on a Blackstone grill or flattop in a restaurant since there are so many pans invoolved. Since I don't have either, I'm using two skillets and a pot for the grits.
If you have large fish fillets, cut them into 2-inch pieces so they cook quickly.
- Cook the grits according to the package directions with a pinch of salt and butter, similar to how you would cook pasta. Once done, cover to keep them warm.
- Cook the bacon in a skillet until crispy. Set aside.
- Rinse and pat dry the fish, then season with salt, pepper, and a light dusting of Old Bay or blackened seasoning.
- In a large skillet, melt 2 tablespoons of butter (or use oil) over medium heat. Cook the fish for 2 to 3 minutes per side until just cooked through. Once done, wipe the pan clean.
- In the same skillet, melt another two tablespoons of butter over medium-high heat. Add the onions and cook, tossing occasionally, for about 5 minutes. When the onions start to brown, push them to one side of the pan, add a little more butter for the eggs, and cook them to your liking (scrambled, sunny side up, over easy, etc.).
- To serve, divide the grits onto two plates and top with the bacon, onions, and top with an egg. Add a piece f lemon on the side for the fish.
Southern Fish and Grits
Fish and grits have been a staple in Southern cuisine for centuries, with origins tracing back to Native American cooking. Grits can be served plain or flavored with butter, cheese, or other seasonings.
The instant grits came out great. Slow-cooked grits might be even better, but for now, these did the job perfectly.
In the Florida Keys, grits and grunts have become more than just a meal-they're a symbol of the area's culinary heritage.
Today, you can find this dish in local diners and seafood restaurants, celebrating the rich flavors and history of the region.
Where to Get Grits in The Keys
Shrimp and Grits is another version of our fish and grits recipe. I had it at Harriette's in Key Largo and it's spectacular!
A local homestyle southern diner-type restaurant, Hariette's is located at Mile Marker 95 in Key Largo. Check out Breakfast in Key Largo for reviews of Hariette's and our other favorite Key Largo Breakfast spots.
Pictured above is Harriette's Five-Star Shrimp and Grits!
In Key West, head over to Hogfish Bar and Grill for awesome Shrimp and Grits for lunch or dinner!
More Recipes
I recently posted a recipe for Stovetop Sauteed Shrimp (really easy). If you'd like to make shrimp and grits, you can easily substitute the fish for shrimp.
Here are some more fresh fish recipes from The Keys, perfect for enjoying the tropical flavors of South Florida.
- Mangrove Snapper with Mango Slaw
- Oven Baked Mahi-Mahi (use this method to bake the grunts!)
- Florida Fish Dip Spread
- Grilled Grouper Collar
- Tripletail Fish with Garlic Butter
- Panko-Crusted Yellowtail
- Stovetop Blackened Swordfish
- Whole Roasted Red Snapper
- Panko Crab Cakes with Claw Meat
- Crispy Pan Fried Mahi Mahi
This recipe was adapted from Grits and Grunts at Epicurious.
FAQ
For a classic Southern-style dish, use stone-ground grits for a rich texture. Instant or quick-cooking grits can also be used. For a creamier consistency, use a combination of butter and milk instead of water.
If you need to prepare the grits in advance, store them in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave, adding a little extra liquid if needed to loosen them up. Cook the fish just before serving for the best results.
To get the best flavor, season the grunts with salt, pepper, and your favorite herbs or spices before cooking. You can pan-sear them in butter or oil until they're golden brown and cooked through. For extra flavor, consider adding a splash of lemon juice or a sprinkle of fresh herbs like parsley or thyme just before serving.
Fish and Grits Breakfast
Ingredients
- Water
- Quick grits you can sub Cream of rice cereal, oatmeal, or quinoa
- Salt
- 6 tablespoons unsalted butter
- 6 strips bacon
- 1 medium onion, peeled and sliced thin
- Thin white fish fillets white grunts, yellowtail, red snapper, flounder, or whatever you have
- Old Bay seasoning or blackened seasoning
- 2 eggs
- Lemon wedges for serving
Instructions
- Cook the grits in boiling water according to the package directions with a pinch of salt and butter, like how you would cook pasta. Once done, cover to keep warm.
- Cook the bacon in a skillet until crispy. Set it aside.
- Rinse and pat dry the fish, then season with salt, pepper, and a light dusting of Old Bay or blackened seasoning.
- In a large skillet, melt 2 tablespoons of butter (or use oil) over medium heat. Cook the fish for 2 to 3 minutes per side until just cooked through. Once done, wipe the pan clean.
- In the same skillet, melt another two tablespoons of butter over medium-high heat. Add the onions and cook, tossing occasionally, for about 5 minutes. When the onions start to brown, push them to one side of the pan, add a little more butter for the eggs and cook the eggs to your liking (scrambled, sunny side up, over easy, etc.).
- To serve, divide the grits onto two plates and top with the bacon, onions, and top with an egg. Add a wedge of lemon on the side for the fish.
Greg W. says
Made this for my family SO GOOD!!! 5 stars 🙂