Healthy Fish and Sweet Potato Grits
A slimmed down version of a Southern Classic, made with red snapper and sweet potato grits.
Servings: 3
Ingredients
- 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
- 2 cups sliced red cabbage
- 1 onion sliced
- salt and pepper
- Sweet Potato Grits Recipe Here
- 3 tablespoons grated cheddar or gouda cheese optional.
Instructions
- Add gouda cheese as option during cooking time to grits.
Fish
- 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.