WSMV Channel 4 Aimee Fortney's Pecan Encrusted Swordfish & Goat Cheese Grits

Aimee Fortney's Pecan Encrusted Swordfish & Goat Cheese Grits

Swordfish might be expensive, but you can easily substitute this recipe with a shark steak, or even purchase the frozen swordfish! This is such an easy meal to make at home, and for a nice "date-night" in, it is a delicious one, at that!

AIMEE FORTNEY'S PECAN ENCRUSTED SWORDFISH

This is one of my all-time favorite dishes!

4 swordfish steaks (or shark steak)
½ cup flour
dash of salt
dash of pepper
dash of chili powder
dash of Sazón Completa
1 egg, beaten
1 cup chopped pecans
1 Tablespoon butter
1 Tablespoon olive oil

In one pie pan, mix flour and seasonings. (I say a "dash" because this is all to your taste. I do not like to add too much salt to dishes, but some if needed. You will learn to adjust to your taste as you go along). In a separate pie pan, place the egg and beat; in the third pie pan, have your chopped pecans. First place the swordfish in the flour mixture, then dip both sides into the egg, and last, coat both sides with the pecans. In a large oven-proof skillet over medium to medium high heat, heat the oil and butter. When it is hot (it will sizzle when you put a drop of water into the skillet, and you know it is ready) add the swordfish and cook for two minutes on each side. Remove skillet from burner and place in a preheated 375 oven for about 10 to 12 minutes, or until the fish is white in the center. (If your skillet is not oven-proof, just transfer to a cookie sheet and bake).

AIMEE FORTNEY'S GOAT CHEESE GRITS

I love grits. I love pairing them with seafood, breakfast, pork … anything! I also love goat cheese. My friend Lindsey and I were having lunch one day and I said, "OOH! Goat Cheese!" Lindsey replied as any good friend would, "You had me at goat cheese." These are great as a side dish with seafood or as a breakfast side!

3 ½ cups water
1 cup grits (I use old fashioned)
1 teaspoon salt
2 Tablespoons butter, melted
dash of cayenne pepper
2 ounces goat cheese
1/4 cup heavy cream

In a medium saucepan, bring water to a boil. Add the salt first, then the grits. (You simply cannot add enough salt to grits after you have cooked them – you must season the water first). Add grits to the boiling water, slowly, whisking as you add them. Reduce heat to low and cover. Cook for about 18 minutes, stirring occasionally. Remove from heat. Next, stir butter and cayenne pepper together and add to grits. Now add goat cheese, and heavy cream and stir until all of the cheese is melted. Serve and enjoy!

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