Fish and Grits Breakfast
Fish and Grits is a full breakfast dish originating in the Florida Keys. This filling breakfast meal has hot creamy grits, bacon, eggs, onions, and small white flaky fish fillets called grunts.
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.
Nutrition
Calories: 673.6kcalCarbohydrates: 8.9gProtein: 15.2gTotal Fat: 64.8gSaturated Fat: 31.9gTrans Fat: 1.5gCholesterol: 297.5mgSodium: 798mgPotassium: 309.2mgFiber: 1.4gSugar: 2.6gNet Carbohydrates: 7.6g
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