Boiled Fish and Grits

Ingredients

• 1.5 lb (700g) grouper or snapper fillets
• 2 tbsp lime juice
• 1 tsp salt, plus more to taste
• 1 tbsp butter
• 1 onion, sliced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 2 potatoes, peeled and cubed
• 3 cups (720ml) water
• 1 cup (150g) grits
• 4 cups (950ml) water, for the grits

Before you cook

• Rub the fish fillets with the lime juice and salt, then let them sit for 10 minutes.
• Slice the onion, chop the celery and mince the garlic.
• Cube the potatoes.

Steps

1. Melt the butter in a pot over medium heat.
2. Add the potatoes, garlic, whole scotch bonnet and 3 cups of water.
3. Bring to a boil and cook for 10 minutes, until the potatoes are nearly tender.
4. Add the fish to the pot.
5. Top the fish with the sliced onion and celery.
6. Reduce the heat to a gentle simmer, cover, and cook for 10 minutes, until the fish flakes easily.
7. Season the broth with salt to taste.
8. Remove the whole scotch bonnet.
9. Bring the 4 cups of water for the grits to a boil in a separate pot.
10. Whisk in the grits in a steady stream.
11. Reduce the heat to low and simmer, stirring often, for 20 minutes, until smooth and creamy.
12. Season the grits with salt.
13. Spoon the grits into bowls.
14. Top with the fish, potatoes and broth.
15. Serve hot.