I stumbled upon this recipe while reading a random article about The Fish House. There’s something about Florida that draws me like a magnet – maybe it’s the palm trees swaying in the warm breeze, the blue gulf waters teeming with sweet dolphins, or the ubiquitous amounts of fresh seafood at my disposal. Whatever the reason, I have now added The Fish House to my bucket list.
With ingredients like shrimp, grits, gruyere, and Portobello mushrooms, can you ever go wrong?? The answer is no, in case you were pondering. Not ever.
This dish is relatively easy to make, and fun too! Makes for a great presentation. Hence, below.
The brainchild behind this amazing dish is Jim Shirley. Let’s pour one out for him, shall we?
Now, we had plenty of leftovers, but I had already taken out some tilapia to thaw the night I made this, and I had to cook it the next night lest it go bad. Mama don’t like waste. So I did a little concoction of my own, and pan sauteed the fish with some cayenne pepper (the boy and I don’t think anything is worth eating without a little kick) and some Cavenders Greek Seasoning.
I sauteed some asparagus in olive oil, salt and pepper, and layered that first on the plate. Top with gruyere cheese grits, the tilapia, then the shrimp/mushroom/spinach/wine sauce, and voila! A new meal. Divinity.
Thanks to Our Life in the Kitchen for a step by step recipe process and GORGEOUS photos.
Do try it and let me know how it turns out!