Whoever decided cheese and fish don't go together is really missing out, because cheese grits and fish are a perfect combination of salty, earthy, and acidic flavors (Outkast is right about everything!). We got tuna on sale at the store, but I think this meal would be best with catfish, tilapia, or another white fish dressed simply with oil, lemon juice, and salt and pepper before sauteing or frying. Here's what we made:
Seared Tuna:
Marinate 2 tuna steaks for 6 hours in a mixture of soy sauce, fish sauce, sesame oil, and lime juice. Pull from fridge and leave out at room temperature for 20 minutes. Sear in a very hot non-stick pan for 3-4 minutes on each side. Allow to rest for 5 minutes before cutting.
Cheese Grits:
2 cups water
2 cups milk
1 cup grits (quick cooking)
salt and white pepper to taste
1/2 cup of cheese
Bring liquids to a boil and whisk in grits. Reduce heat to simmer and continue whisking until the grits thicken for about 5-8 minutes (until most of the liquid is absorbed and the mixture creates big air bubbles). Add in seasoning and cheese, and continue to simmer until you reach desired thickness.
Squash Salad:
1 small yellow squash, shaved with vegetable peeler lengthwise
1 small zucchini, shaved with vegetable peeler lengthwise
1/2 cup shredded carrots
1/4 cup sliced almonds
1 clove garlic, minced
2 tbsp olive oil
2 tbsp champagne vinegar
1 tsp honey
salt and pepper
2 tbsp fresh basil leaves, torn or sliced
Superfluous garnish: goat cheese
Combine squash, zucchini, carrots and almonds in a mixing bowl. In a separate bowl, combine garlic, vinegar, honey, salt and pepper; then whisk in olive oil. Dress the salad and top with basil leaves.
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