Better Cuisine: Fish and Grits - WFSB 3 Connecticut

Better Cuisine: Fish and Grits

Sautéed Mahi-mahi, Prosciutto, Fresh Tomato and Scallion Sauce over Black Peppered Grits

Prudence Sloane

Mahi-Mahi is one of my favorite fishes and is readily available at City Fish in Wethersfield. It's fairly mild in flavor with a soft flakey texture. It holds up nicely when pan-frying and works well with tropical or spicy sauces.

Serves 2


1/2 cup grits (old fashioned or instant)

2 cups 1% milk

2 T butter

Pinch of salt

Lots of black pepper to taste


In a medium saucepan bring the milk to a simmer. Add the grits, butter and salt. Stir and simmer for 5-15 min depending upon package directions. Simmer. Covering the grits while cooking can cause a boil over so add a little extra water if necessary. Simmer, stirring occasionally until the grits are creamy and soft to the bite. They should be the consistency of soft mashed potatoes. Season generously with freshly cracked black pepper and some salt to taste.


Fish & Sauce:

Two 5-6 ounce Mahi-mahi fish fillets

2-3 tablespoons butter

1/3 cup diced prosciutto (have deli cut prosciutto 1/4 " thick)

1 teaspoon sugar

2 teaspoons lemon juice

1/4-1/3 cup coffee

1 medium tomato, cut into eighths - about 1 cup

4 scallions, diced

Tabasco to taste


While the grits are cooking, add a tablespoon of butter to a hot medium sauté pan. Over medium high heat brown the fish fillets on one side for 3 minutes without disturbing or it could stick to the pan. Flip and brown the other side for 3 minutes. Now continue flipping every minute until the fish is hot throughout - about 8 minutes total. Take care not to burn the residue in the pan as that will make up part of the sauce. Use my skewer test to test the fish for doneness.

Remove the fish from the pan and wipe out any excess oil. Add the prosciutto, sugar and lemon juice. Cook for 30 seconds. Add the coffee and cook for 4 minutes or until syrupy. Add 1/4 cup of water, the tomatoes and scallions. Cook for 2 minutes. Add additional water if necessary – it should be saucy. Season the sauce with Tabasco to taste. Off the heat swirl in 1 tablespoon of butter.

Pour the grits into a serving plate. Place the fish on top of the grits and spoon the sauce around the grits.