Any great Southern meal is far from dainty, plus this one won't have you cooking all day! The tilapia is lightly fried stovetop, then stewed to perfection in tomatoes, onions, and spices. The greens add texture and well, cheddar cheese grits speak for themselves.
1 1/2 tbsp. of extra virgin olive oil
4 Tilapia Filets
2 tbsp. seasoning salt
1 tbsp. garlic powder
1 tbsp. paprika
1 1/2 tbsp. dried oregano
1 onion, sliced
1/2 tsp. black pepper
1 tsp. salt
1 tsp. sugar
1 tbsp. all-purpose flour
1- 28 oz. diced tomatoes
1 cup vegetable stock
1 lb organic collard greens, cleaned
2 tbsp. white vinegar
1 tsp. salt, black pepper, & garlic powder
4 servings of old-fashioned grits
1/2 cup heavy cream
3/4 cup shredded cheddar cheese
1 tsp. black pepper
No nutrition information available
1. Rinse the collard green leaves twice with water, pat completely dry, chop the greens, and set aside.
2. Place the fish on a sheet of aluminum foil. Drizzle ½ tbsp. oil to lightly coat the fish. Season both sides of the fish with seasoning salt, garlic powder, paprika, and oregano. Press in the seasoning.
3. On medium heat, in a deep skillet, or a 2 qt. or larger sauté pan drizzle extra virgin olive oil. Sauté each filet for 2 minutes on both sides. Remove from the pan and set on a plate. Spoon out any spices that have blackened while sautéing the fish. In the same pan, sauté the onions with black pepper, salt, and sugar for 8 minutes. Whisk in 1 tbsp. of flour and cook for 1 minute. Whisk in the cans of tomatoes and vegetable stock. Boil for 5 minutes while regularly whisking. Put the fish and all resting liquid back in the pan. Simmer on low heat covered for 15 minutes.
4. In a small pot, make grits according to the package instructions. When grits are cooked, whisk in heavy cream, cheese, and a teaspoon of black pepper.
5. Meanwhile, sauté the collard greens with the vinegar and spices.
6. Serve the fish and greens over the grits.