A twist on the classic seafood and grits combination.
Turmeric is often found in capsules and health drinks but it is also a wonderful culinary ingredient that can add an earthy flavor and pleasant orange hue. For this recipe fish is marinated with turmeric and roasted on a bed leek greens, producing a tender, flaky, and flavorful fillet. It is served over creamy grits infused with richness from coconut milk and a mild oniony flavor from leeks. This variation on the classic Southern-American seafood and grits makes for an easy, healthy, and—above all—delicious weeknight meal.
Turmeric Fish with Coconut-Leek Grits
Turmeric marinated fish fillets are roasted over a bed of leek greens and served over a bowl of creamy grits infused coconut milk and leeks.
Ingredients
- 2 6-oz fillets white fleshed fish
- 1 1/2-inch piece turmeric root peeled, or 1/2 tsp ground turmeric
- 3 tbsp olive oil
- 1 lime juiced
- Kosher salt and pepper
- 2 leeks
- 1/2 cup unsweetened coconut milk canned
- 2 1/2 cups vegetable, seafood, or chicken broth
- 3/4 cup grits
- 1/4 cup cilantro leaves
Instructions
- In a small bowl whisk together turmeric, 2 tbsp olive oil, lime juice, and a pinch of salt and pepper. Place fish in a ziplock bag or shallow container and coat in turmeric marinade. Allow to marinate at least 30 minutes or overnight in the fridge.
- Preheat oven to 425°. Trim off the ends of the leeks and separate the green top from the light green and white bottom. Cut the bottom part in half lengthwise and then thinly slice. Transfer to a mesh strainer and rinse. Pull apart the green part of the leek into separate leaves, wash thoroughly, and set aside.
- Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add thinly sliced leeks and cook, stirring occasionally, for 5-6 minutes until softened. Combine coconut milk and broth and add to leeks. Increase to high heat, bring to a boil, and then slowly stir in grits. Reduce heat to a low and cover. Cook for about 8-10 minutes, stirring occasionally until thickened.
- Meanwhile place green leeks leaves in a 9×13 inch baking pan. Remove fish from marinade and place on top. Bake 5-10 minutes until fish flakes easily with a fork (it should take about 10 minutes per inch of thickness).
- Divide grits amongst bowls, top with fish, and sprinkle with cilantro.
Notes
Use whatever fish you like. Tilapia, cod, halibut, or snapper are possible options. Just adjust cooking time as needed depending on thickness.
