My husband and I go to the OBX of North Carolina every summer now and one of our favorite things to do there is EAT!! ;) We feel they have some of the BEST restaurants around! None of this chain junk- they have the real deal here! They have the freshest fish dishes we've tasted! Anyway, we visited one of our go to places there which is called the Kill Devil Grill. The place looks like an old RV... BUT don't judge a restaurant by it's cover??... wrong saying... but you get the point! ;) The food is incredible. You know when you go out to eat at 5:00- yup you read that correctly 5:00 we eat with the oldies but goodies! ;) But you know when you go @5 and there is a 30 minute wait it's a good place!! So we waited patiently and then ordered the SPECIAL which I have recreated for my hubby and I! Ours had tuna steak on top but since tuna is a tricky little fish to grill we went safer and bought grouper. We were not disappointed!
First we visited the local fish market with fresh but kind of expensive seafood!! (but have to say it was worth it for the tastiness of it- quality!! ) . It is simply old fashioned grits surrounded by a creamy corn succotash made with fresh corn off of the cob, lima beans a lil' butter and milk oh and some cute little tomatoes for garnish and finally a fresh piece of grouper slapped right on top! Don't you love the paper plate's appearance in may of my posts?? that's how we roll- HATE, HAAATE doing dishes!! The plate may be trashy but the star of the show is what's on that Costco bargain plate. ;)
Here's what you'll need to make this:
old fashioned grits (not instant) - how ever many servings you need for your famiy
1 small can or frozen lima beans (only need around 1/4 cup for 2 servings)
4 ears of fresh corn boiled and slightly cooled to handle
3/4-1cup milk (fat free is fine)
1 tablesp. flour
4 small cherry tomatoes for garnish
1/2 lb fresh red grouper, or tuna steak or whatever fresh white fish you like :)
salt and pepper to taste
little butter (tablesp. ) and SALT for the grits
1. make the grits according to package (don't forget the salt while cooking and butter!!- don't leave this out)
2. melt around 2 Tablespoons of butter in a skillet. Add around 1 Tables. of flour and combine with butter. Add around 3/4 cup milk and bring to a boil stirring constantly with a whisk until slightly thickened (may need to add more milk if it gets too thick)
3.Cut the corn off of the cobs and add to a skillet along with the lima beans
4. Stir to combine with creamy mixture and keep warm and set aside.
Grill fish with salt and pepper or sear on stove top and add to a preheated 450 degree oven for around 10 minutes or until flakes easily with a fork (my fish was around 1 inch thick so if it is thinner it will need less time)
Plate it up by spooning grits in the middle, add the succotash around the grits and place the fish on top of the grits. Garnish with tomatoes.