Chicken Butter Grits with Barramundi
Chicken Butter Grits with Barramundi
Ingredients
For the Chicken Butter Grits
- 1 tablespoon butter
- 1 cup grits, uncooked
- 1 tablespoon Chicken Butter spice blend
- 4 cups water
- 1/4 teaspoon baking soda
- 2 tablespoons butter
For the Barramundi
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 4 Barramundi fillets, about 6 ounces each, seasoned with Chicken Butter spice blend
- 2 tablespoons butter
Instructions
- 1
Place a Dutch oven or heavy-bottomed pot on a burner over medium heat. Add 1 tablespoon of butter and allow it to melt.
⏱️ 2 min
- 2
Add 1 cup of uncooked grits to the melted butter. Sprinkle 1 tablespoon of Chicken Butter spice blend over the grits. Stir continuously with a spatula for 2-3 minutes to toast the grits and ensure they are well combined with the butter and seasoning.
⏱️ 3 min
- 3
Slowly pour in 4 cups of water while continuing to stir to prevent lumps. Add 1/4 teaspoon of baking soda to the grits, which helps them break down and cook faster.
⏱️ 2 min
- 4
Bring the grits to a simmer, then reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes, stirring occasionally, until the grits are creamy and thickened. The grits should have a beautiful orange/brown color.
⏱️ 20 min
- 5
Once cooked, remove the lid. Stir the grits well. Add 2 tablespoons of butter to the cooked grits and stir until melted and fully incorporated. Keep warm.
⏱️ 3 min
- 6
While the grits are cooking, place a cast iron pan on a separate burner over medium-high heat. Pour 2 tablespoons of vegetable oil into the pan. Add 1 tablespoon of butter and allow it to melt and combine with the oil.
⏱️ 2 min
- 7
Carefully place the four Barramundi fillets (which have been pre-seasoned with Chicken Butter spice blend) into the hot pan. Cook for 3-4 minutes until a beautiful dark brown crust forms on one side.
⏱️ 4 min
- 8
Flip the fish to cook the other side. Add 2 tablespoons of butter to the pan around the cooking fish. Continue to cook for another 3-4 minutes, or until the fish is cooked through and flakes easily.
⏱️ 4 min
- 9
Baste the fish by carefully spooning some of the pan juices (oil and melted butter) over the top of the fillets during the last minute of cooking.
⏱️ 1 min
- 10
To serve, scoop a generous portion of the cooked Chicken Butter grits into each serving bowl. Carefully place a piece of the pan-fried Barramundi on top of the grits. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Butter Grits with Barramundi
For the Chicken Butter Grits
- 1 tablespoon butter
- 1 cup grits, uncooked
- 1 tablespoon Chicken Butter spice blend
- 4 cups water
- 1/4 teaspoon baking soda
- 2 tablespoons butter
For the Barramundi
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 4 Barramundi fillets, about 6 ounces each, seasoned with Chicken Butter spice blend
- 2 tablespoons butter
Instructions
- 1
Place a Dutch oven or heavy-bottomed pot on a burner over medium heat. Add 1 tablespoon of butter and allow it to melt.
⏱️ 2 min - 2
Add 1 cup of uncooked grits to the melted butter. Sprinkle 1 tablespoon of Chicken Butter spice blend over the grits. Stir continuously with a spatula for 2-3 minutes to toast the grits and ensure they are well combined with the butter and seasoning.
⏱️ 3 min - 3
Slowly pour in 4 cups of water while continuing to stir to prevent lumps. Add 1/4 teaspoon of baking soda to the grits, which helps them break down and cook faster.
⏱️ 2 min - 4
Bring the grits to a simmer, then reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes, stirring occasionally, until the grits are creamy and thickened. The grits should have a beautiful orange/brown color.
⏱️ 20 min - 5
Once cooked, remove the lid. Stir the grits well. Add 2 tablespoons of butter to the cooked grits and stir until melted and fully incorporated. Keep warm.
⏱️ 3 min - 6
While the grits are cooking, place a cast iron pan on a separate burner over medium-high heat. Pour 2 tablespoons of vegetable oil into the pan. Add 1 tablespoon of butter and allow it to melt and combine with the oil.
⏱️ 2 min - 7
Carefully place the four Barramundi fillets (which have been pre-seasoned with Chicken Butter spice blend) into the hot pan. Cook for 3-4 minutes until a beautiful dark brown crust forms on one side.
⏱️ 4 min - 8
Flip the fish to cook the other side. Add 2 tablespoons of butter to the pan around the cooking fish. Continue to cook for another 3-4 minutes, or until the fish is cooked through and flakes easily.
⏱️ 4 min - 9
Baste the fish by carefully spooning some of the pan juices (oil and melted butter) over the top of the fillets during the last minute of cooking.
⏱️ 1 min - 10
To serve, scoop a generous portion of the cooked Chicken Butter grits into each serving bowl. Carefully place a piece of the pan-fried Barramundi on top of the grits. Serve immediately.
⏱️ 2 min