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5 from 1 vote

Healthy Fish and Sweet Potato Grits

A slimmed down version of a Southern Classic, made with red snapper and sweet potato grits.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: American
Servings: 3
Author: Angela Roberts


  • 1 1/3 pound red snapper (or any milk white fish) boned with skin on, cut into 4 serving pieces.
  • 1 tablespoon olive oil coconut oil or avocado oil
  • 1 tablespoon cajun spice such as Tony Chachere's Creole Seasoning

Red Cabbage Slaw



  • Heat heavy bottom frying pan with olive oil or coconut oil.
  • Rub fish on both sides with cajun spices
  • Heat pan to medium heat. Place fish in hot pan.
  • Cook for 2-4 minutes skin side down, until skin is crispy and fish easily moves. Turn over, cook for 2-4 more minutes.

Red Cabbage Slaw

  • In another pan, saute onion and cabbage until wilted about 6 minutes.
  • Add in salt and pepper to cabbage.
  • Arrange fish on top of grits garnished with red cabbage.