Chris makes fresh fish and grits, Old Fashioned Southern Cooking

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NOW FOR THIS DELICIOUS RECIPE:
Shrimp & Grits
1 CUP QUICK COOK WHITE GRITS
1/2 TSP. SALT
1/4 TSP PEPPER
1/2 STICK SALTED BUTTER
4 OZ. SHREDDED CHEESE
2 1/2 CUPS MILK
In a batter bowl (must be a tall bowl or grits will spill over while cooking) combine grits, milk, salt, and pepper. Microwave on high for 4 minutes. Take out and stir and put back in at 1-minute intervals until creamy. Add butter and cheese.
SKILLET
1/2 STICK OF BUTTER
BELL PEPPER (SLICED THIN)
ONION (SLICED THIN)
4 WHITE FISH FILLETS
TONY CHACHERE'S CREOLE SEASONING (ORIGINAL)
1 LEMON
Put butter in skillet and melt on low. Do not start cooking until grits are done. Turn skillet on medium/high heat and add peppers and onion and salt and pepper. Saute with an additional vegetable if desired. Once vegetables are tender put in a dish and set aside. Add enough butter to skillet to cook fish (at least 4 tbsp.) Add fish and sprinkle with seafood seasoning. Cook 2.5 minutes per side for 1/2" thick fish or until they change from pink to white. Add vegetables back to skillet and squeeze lemon juice over the top. Take off heat and serve over grits with the drippings. Enjoy y’all!

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