The inspiration for this recipe came from my favorite grits maker. They had a photo of this dish, but no recipe. So, like I often do I decided to reverse engineer it. I’ve said this in a few other posts, but it bears repeating.
The Congaree Milling Company‘s grits have been the only grits I will ever buy for several years now. I have no affiliation with them, and do not earn a commission when you buy from them.
They are a small artisan grits maker based in Columbia, SC. There are no better grits in my opinion. I love the coarse grind that I can’t find anywhere else. It has a much more interesting mouthfeel and chew. Mass-market, grocery store grits are almost always a fine grind, which is boring and reminds me of Farina / baby food.
For this dish, I paired their grits with a sharp white cheddar to keep the flavor rich without tipping into heaviness, since the red snapper is the star and I didn’t want the grits competing with it. I went with red snapper because it’s mild, slightly sweet, and firms up nicely in a hot skillet, giving you that golden crust without falling apart. Redfish, catfish, or grouper would all work here too if snapper isn’t available or in season near you.
The succotash rounds everything out. Lima beans and black-eyed peas bring an earthy, slightly starchy backbone, while the onion, red bell pepper, and a touch of garlic give it just enough brightness to cut through the richness of the grits. It’s a classic Southern combination.
A squeeze of lemon and a scatter of fresh parsley at the end lifts the whole dish, and the shaved Parmigiano Reggiano might seem like an unusual choice for a Southern plate, but it adds a nutty, salty finish that plays surprisingly well against the sweetness of the corn and beans.
This dish comes together in under 45 minutes, making it just as easy for a weeknight dinner as it is for something a little more special. If you’re looking to round out the meal, a crisp, high-acid white wine like a Sauvignon Blanc or a dry Chenin Blanc pairs beautifully with the richness of the grits and the char on the fish. A simple green salad with a light vinaigrette on the side wouldn’t hurt either, just to keep things balanced. However you serve it, I hope this one becomes a regular in your kitchen the way it has in mine.
Red Snapper & White-Cheddar Grits with Southern Succotash
Ingredients
White Cheddar Grits
- ½ cup stone-ground grits
- 2 cups chicken stock
- ½ cup shredded white cheddar
- Salt to taste
- 1 tablespoon butter optional
Fish
- 2 red snapper fillets
- 1 to 2 teaspoons Cajun seasoning
- Salt to taste
- 1 to 2 tablespoons neutral oil or butter
Succotash
- 1 cup frozen lima beans
- 1 cup cooked black-eyed peas canned, drained, or prepared from dried
- ½ small onion finely diced
- ½ red bell pepper diced
- 1 small garlic clove minced
- 1 to 2 tablespoons butter or oil
- ¼ cup chicken broth
- Salt and pepper to taste
For Finishing
- Fresh parsley chopped
- 1 lemon slice or wedge
- Shaved Parmigiano Reggiano
Instructions
- Prepare the fish: Pat the fish dry and season with salt and Cajun seasoning. The fish will come to temp while you're doing the next steps.
- Start the grits: In a saucepan, bring the chicken stock to a boil. Whisk in the grits, reduce heat to low, cover and simmer gently for about 20 minutes. Stir occasionally until the stock is fully absorbed and the grits are tender. They tend to stick to the bottom of even a non-stick pot, so scrape up off the bottom with a wooden spoon. While the grits are simmering, make the succotash.
- Make the succotash: In a clean skillet, melt the butter or oil over medium heat. Add the onion and red bell pepper, sautéing 4-5 minutes until softened. Add the garlic and cook 30 seconds. Stir in the lima beans, black-eyed peas, and chicken broth. Simmer 5-8 minutes until the limas are tender and most of the liquid has reduced. Season with salt and pepper. Turn off heat and cover to keep warm.
- Finish the grits: After all the stock is absorbed, stir in the white cheddar until melted. Season with salt to taste and a small pat of butter if desired. Cover and set aside.
- Cook the fish: Heat a skillet over medium-high with the oil or butter. Sear the fish for 3-4 minutes per side, or until golden brown and just cooked through. Transfer to a plate and set aside. (Don't leave them in the pan or they might overcook from the residual heat.)
- Finish and assemble: Spoon a generous portion of the white cheddar grits onto each plate or shallow bowls. Place a seared snapper fillet alongside or partially overlapping the grits. Add a scoop of succotash over or beside the fish. Garnish with the chopped parsley, a lemon slice or wedge, and shaved Parmigiano Reggiano. Serve immediately.
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