Blackened Mahi-Mahi with Okra Stew

Photo by Bob Leverone
Photo by: James Smith

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4 servings

    |Grits| Buttermilk Sour Cream
  • 2 tablespoons olive oil, divided
  • ½ cup diced onion
  • 1 tablespoon chopped garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 2 cups sliced okra
  • ¾ cup crushed tomatoes
  • !Salt and pepper to taste
  • 1 tablespoon julienned scallion
  • 1 tablespoon chopped parsley
  • 4 6-ounce mahi-mahi-filets
  • ½ cup blackening seasoning
  • 2 tablespoons chopped scallions, for garnish
  • 3-4 cups cooked yellow grits (recipe follows)
  • 1 cup buttermilk sour cream (recipe follows)

  • grits
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup yellow grits
  • 2 tablespoons butter
  • !Salt and pepper to taste

  • buttermilk sour cream
  • ½ cup sour cream
  • ½ cup buttermilk
  • !Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. For grits, place milk and cream in a large pot and bring to a strong simmer. Slowly pour grits in, constantly whisking. Lower heat and continue to whisk. Once grits are cooked, add butter and seasoning. Keep warm.
  3. For buttermilk sour cream, place all ingredients in a bowl. Whisk until smooth. Season and set aside.
  4. Place a medium saucepot over medium heat and add 1 tablespoon olive oil.
  5. Add onion and sweat for 3 minutes. Add garlic, cumin, and paprika and sweat for 2 minutes. Add okra, lower heat, and cook for 3 minutes.
  6. Add crushed tomatoes, season with salt and pepper, and simmer on low heat for 30 minutes. Adjust seasoning, add julienned scallion and parsley, and keep warm.
  7. Meanwhile, heat a large sauté pan on high heat and add remaining olive oil.
  8. Lower heat to medium. Coat fish with blackening seasoning and sear for 45 seconds. Turn fish over and place pan in oven for 8 minutes. Remove fish from pan.
  9. Place a large spoonful of grits in the middle of each plate, and top with okra stew and filet of fish. Sprinkle with scallions, drizzle with buttermilk sour cream, and serve.
  • from JD Duncan, owner and beverage director of Charlotte's Bonterra

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