Aimee Fortney's tilapia, spinach and grits - 8/30/13 - WSMV News 4

Aimee Fortney's tilapia, spinach and grits - 8/30/13

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You don't have to make reservations in order to make a restaurant-style dinner! If you really want to step it up, print out a "menu" for your family/dinner guests. It's all in the wording to get their mouths watering. Pan seared tilapia served over a bed of creamy grits and wilted, red pepper spinach. Are you hungry?


4 tilapia fillets
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 Tablespoon olive oil

Heat a non-stick skillet to medium-high heat and add your olive oil to the pan. Season your tilapia with salt, pepper and cayenne pepper. Add the tilapia to the pan and cook for a total of 5-7 minutes, carefully flipping one time. Serve on a "bed" of creamy grits and wilted, red pepper spinach.


1 bag (10 ounces) of baby spinach
1 Tablespoon olive oil
2 shallots, minced
2 cloves of garlic, minced
1 Tablespoon crushed red pepper flakes

Heat olive oil in your skillet (non-stick or regular is fine) then add the shallots and garlic. Cook for just about 2 minutes, then add the entire bag of spinach. Stir spinach into the pan and cook until completely wilted; usually about 4 minutes is plenty. Add the crushed red pepper flakes at the end, then stir well to combine.


Always remember that you just can NOT cook grits in 5 minutes. It takes at least 20-25 minutes ; and up to 40 minutes for absolutely, perfect grits. (I'm a grits-guru, so trust me on this!) My Grandmother taught me when I was a little girl, "Always, always salt your water with your grits. You can never salt them enough." This is very true. But because I'm cooking them in chicken broth, I did not add any salt.

Servings: 4
2 cups reduced sodium chicken broth
1 cup water
1 cup heavy cream
1 cup grits (yellow or white; your choice)
butter and cheese (optional)

In a small pot, bring the chicken broth, water and heavy cream to a boil. Slowly whisk in your grits and stir (whisk) until they are well mixed into the liquid. Return this mixture to a boil, then cover your pot with the lid and reduce the heat to low. Continue to whisk this mixture often; at least every 5 minutes. Cook for at least 25 minutes, but preferably closer to 30-40 minutes. If the grits begin to thicken too much, add more liquid (water, chicken broth or cream). If you want cheese grits, add 1 to 2 cups of your favorite cheese during the last 5 minutes, stirring well to melt the cheese.

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