Healthy Fish and Sweet Potato Grits
A slimmed down version of a Southern Classic, made with red snapper and sweet potato grits.
- 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
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.