Grouper over Smoked Gouda Cheese Grits with a Tomato Bacon Sauce

I love Grouper. It is a nice thick but flaky white fish. The smokiness of the bacon and the smoked gouda cheese add a different level to the Grouper.

In a large pan, bring 2 cups of chicken stock and 2 cups of milk to a boil. And 1 tsp of salt, and 1 cup of quick grits to the pan, reduce heat to low, and cover. You don’t have to to add lots of salt to the grits because the chicken stick has lots of salt. Cook about 5 minutes and add 2TBS of butter, and 1 cup of grated smoked Gouda cheese.

Season your grouper with salt and pepper. Add 2 TBS of olive oil and 2 TBS of butter to a skillet, and heat to a medium. Add your grouper to the pan, and cook for 3 minutes per side. Only cook 2 small fillets at a time. You don’t want to crowd the meat so that it steams. Remove the grouper from the skillet and set aside. To the skillet add 6 slices of thick cut bacon that has been chopped. Cook the bacon until crispy and add 2 tsp of minced garlic and 2 diced tomatoes to the skillet. I like to use either Heirloom tomatoes, or tomatoes on the vine. I just think they have more flavor. I hated tomatoes until I tried my Heirloom tomato. Ok, cook the tomatoes until they start to wilt. Add 3/4 heavy cream, 1/2 chicken stock, and the juice of 1 lemon to the tomatoes. Bring this to a boil and reduce the heat. Season with salt and pepper. Place the grouper over the cheese grits, and spoon the tomato sauce over the top. Enjoy!!